Salmon cheesecake: the recipe for a tasty variant of the sweet version. Perfect if you intend to organize an aperitif at home with friends, the salmon cheesecake can also be prepared in many small portions and is ideal for picnics at the park with children
The cheesecake has now settled on our tables and with great ease, it approaches the most traditional recipes. What we propose today is a savory variant of the traditional sweet cheesecake, with salmon, ideal as an appetizer especially if you plan to organize a buffet at home with friends.
CHEESECAKE AL SALMONE
The preparation is very simple: be careful, however, to calculate the cooling times well. Let’s see together how to prepare:
-40 g of butter
-50 gr of smoked salmon
-150 g of spreadable cheese (Philadelphia or robiola)
-3 tablespoons of yogurt
-1 untreated lemon (about half of the rind)
-1 cake mold for about 20 cm. in diameter or 8 single portions
-Preparation time: 20 minutes
Cooking time: ½ hour approx
Rest times: 20 minutes + 3 hours
-Finely blend the butter in the mixer (removed from the fridge about ten minutes before) and the biscuits.
-Spread the mixture on the bottom of the cake mold, or divide it into single-portion containers, forming a well-compacted and leveling layer. Keep in the freezer.
-Mix together the cheese spread with egg, yogurt, and grated lemon rind.
-Chop the salmon very roughly and add it to the cheese.
-Turn on the oven at 180 degrees.
-Take the base from the freezer and spread the cream over it. In the case of single portions, fill the container.
-Remove from the oven, let cool a little, then put in the fridge: the cheesecake should be served cold.
-Just before serving to the table, decorated the surface with some salmon curl or, alternatively, a gentle “rain” of zest lemon or thyme leaves.