- Cracker50 Gram(s)salted
- Butter35 Gram(s)
- Ricotta60 Gram(s)
- Cheese60 Gram(s)fine herb
- Egg1 Piece(s)
- Walnuts20 Gram(s)
- Salmon2 Slice(s)organic smoked salmon
- Chives1/2 Bunch(s)
- Chervil1/2 Bunch(s)
Today we present you the smoked salmon cheesecake. A different type of cheesecake with seafood taste that will blow your palates !
Preparation of the cookies
To make this cheesy recipe with smoked salmon, start by preparing all the ingredients. Place the crackers in a small bowl and coarsely crush them with a rolling pin.
Be sure to keep a few coarse pieces inside because it is always nice when tasting to find different textures.
Add the melted butter and mix with a fork to create a very crumbly dough.
Preparation of the molds
Pour the dough obtained into the bottom of the Exoglass 10 cm, 1/2 cm thick. It is not necessary to grease this type of mold in food composite material beforehand.
Firm down and level the surface with the back of the fork. Set aside.
Making the cheese
Pour the ricotta into a bowl. Then add the herb cheese of your choice and mix the two cheeses well with each other.
Finely chop a few sprigs of chives and coarsely crush the walnuts with a knife or by crushing them with a rolling pin. With this last method, we will obtain much more regular pieces which will also allow the oil to be partially extracted. This oil will give a little extra scent to the preparation.
Put the chives and crushed nuts to the cheeses and mix gently.
Add the egg previously beaten with a fork (as for an omelet) and passed through a fine colander to remove the germ
It is advisable to use the back of a fork to pass all of the beaten egg through the colander. Gently mix with a spatula.
Filling the molds
Remove the grayish part (fatty fish) from the smoked salmon slices and cut these slices into strips and then into coarse pieces (make sure to keep some smoked salmon for the final presentation).
Add the smoked salmon to the preparation and mix gently. Adjust seasoning. Fill the preparation molds and distribute it well by clicking the mold on the work surface so that the preparation settles evenly.
Cooking the smoked salmon cheesecake
Bake in a preheated oven at 150 ° C for 10 to 15 minutes. It is not necessary to cook at too high a heat, this in order to respect the product and not to destroy it.
Fifteen minutes later, our soft cheeses are cooked. The surface remained clear due to our low temperature cooking at 150 ° C. It should be noted that the cooking is uniform thanks to the material of the molds used in Exoglass.
To control the cooking, plant the blade of a knife in the softness. If it comes out clean, they are cooked. Unmold the fluffy on a food film which will have been stretched beforehand on a plate.
You can try Smoked Sea Bream Fish Thai Style.
Dressing and serving the smoked salmon cheesecake
Gently take a soft cake with a triangle spatula and place it on a round plate.
Arrange the smoked salmon cut into pieces that you had set aside earlier in the recipe. Decorate with a few chervil sprigs and a small herb salad lightly seasoned with olive oil and balsamic vinegar.
This original starter can be served warm or cold (room temperature).
Good tasting !
We recommend to use natural crackers.