Smoked salmon cheesecake
A recipe by chef Shishkov: a savory chilled cheesecake on a salted-cracker crust, made with baked fresh salmon, smoked salmon and cream cheese.
Ingredients
| 200 г | smoked salmon |
| 200 г | fresh salmon fillet |
| 300 г | cream cheese |
| 200 г | salted crackers |
| 50 г | butter |
| 2 | thyme sprigs |
| ½ връзка | dill |
| 1 връзка | chives |
| — | juice and zest of 1 lemon |
| 20 мл | olive oil |
| — | salt and black pepper |
Instructions
- Season the salmon fillet with salt, black pepper and olive oil. Wrap it in aluminium foil and bake for 20 minutes in an oven preheated to 180°C. Once removed, let it cool, tear it into pieces and combine it in a bowl together with the smoked salmon cut into thin strips. Leave the fish in the fridge for about 30 minutes.
- Meanwhile, in a blender grind the crackers into very fine crumbs. Then mix them with the thyme and the previously melted butter and combine well. From the dough thus prepared, form an even thin base and spread it on the bottom of a round baking form with a diameter of 25 – 30 cm. Preferably the form should have removable sides, so that removal is easier afterwards. Bake the salted base for 10 minutes in an oven heated to 180°C.
- To the cooled salmon add the cream cheese and the finely chopped dill and chives. Stir well and season with the zest and juice of the squeezed lemon, salt and black pepper, then stir again.
- When the base has completely cooled, spread the ready mixture evenly over it and leave it for at least two hours in the fridge, so that it sets well.