Salmon Cheesecake
4 servings
480 minutes
Salmon cheesecake is an unusual and elegant dish that combines the creaminess of cheese with the spiciness of smoked salmon. Its origin is linked to European culinary traditions where cheeses and fish are often paired to create refined appetizers. The light texture, airy egg whites, and subtle lime tang make this cheesecake a perfect addition to a festive table or buffet. The dish is served chilled, enhancing its refreshing taste, while the crunchy rye cracker base adds a pleasant contrast. The harmony of ingredients makes it an excellent choice for gourmets who prefer original combinations in cuisine.
1
Soak gelatin in cold water. Crush breadcrumbs in a blender with butter. Blend salmon with dill. Whip cream cheese, sour cream, and juice with a mixer, then add salmon with dill.
- Gelatin: 5 g
- Rye croutons: 50 g
- Butter: 25 g
- Cold-smoked salmon: 150 g
- Chopped dill: to taste
- Cream cheese (Philadelphia): 300 g
- Sour cream 20% fat: 100 g
- Lime juice: 10 ml
2
Heat the gelatin on the stove until boiling, but do not boil. Slightly cool and add to the cheese mixture.
- Gelatin: 5 g
- Water: 100 ml
3
Whip the egg whites with a pinch of salt and slowly fold into the mixture in several additions.
- Egg white: 1 piece
- Chopped dill: to taste
4
Place the mass in molds, put it in the refrigerator for half an hour to set slightly, then add the crackers and leave it in the fridge overnight. Decorate as desired.
- Rye croutons: 50 g