Full of flavor and impressive in appearance with minimal effort… That’s my cheesecake with dry smoked salmon: real cottage cheese, creamy mascarpone, delicate green pea puree…, topped with garlic, dill, and a hint of lemon zest…. Garnished with fresh cucumber and radish, a pinch of salt and pepper…. 👌 Can you already imagine the taste…? I can tell you, it’s delicious! All the ingredients complement each other perfectly and taste like… a fresh morning, like a touch of spring or summer…. 🌞
I prepared the cheesecake on a fantastic dark whole-grain bread base with sunflower seeds and black olives and a little butter. When I created the recipe for this cheesecake, I was convinced that it would be a flavor explosion because the ingredients I combined with the salmon create a truly crazy combination… In my recipe, I used two types of salmon: cold-smoked and hot-smoked. Salmon is rich in Omega-3 fatty acids and vitamins, has a great taste, and a beautiful color that looks wonderful in my cheesecake…
The undisputed highlight of the cheesecake is the delicious jelly I made from a fine vegetable broth in which I embedded salmon and vegetable roses… I made the roses from sliced salmon, thinly sliced cucumber, and radish slices…. The whole thing is extremely delicate in taste and very appealing to the eye….
And now, the most important part: Do you believe that you can prepare this impressive cheesecake in a maximum of 35-40 minutes (you just have to wait 2-3 hours for it to cool afterwards)! Mixing and lining the base takes 5 minutes. Preparing the filling, i.e., chopping and mixing all the ingredients, takes 15 minutes. Making the jelly and wrapping the childishly simple roses takes a maximum of 15-20 minutes. The recipe is really sensational because with so little time and effort, you can make such a delicious and beautiful cheesecake for the whole family! 😍💥
You can eat this cheesecake for breakfast or dinner, cut it into slices or thicker pieces because it is very stable in shape. You can use it as a salad accompaniment or simply eat it on a sandwich…. It tastes and looks great on its own or as a unique, original snack… If you, like me, love salmon, you will love this cheesecake! 💗
I also invite you to read the recipe and see many photos 😊
Print recipeDiesen Beitrag gibt es auch auf:
Deutsch
Smoked
Ingredients
—INGREDIENTS FOR THE CRUST:
300g whole-grain bread with sunflower seeds
40g softened butter
40g black olives
.
—INGREDIENTS FOR THE CHEESE FILLING WITH SALMON:
750g ground quark
250g mascarpone
350g cooked green peas
3 large garlic cloves
3/4 teaspoon lemon zest
1/2 bunch of dill
10 radishes
6-7 cm fresh cucumber
250g hot – smoked salmon
Salt and freshly ground pepper to taste
1/3 cup of milk
2 tablespoons of gelatin
.
—INGREDIENTS FOR THE ASPIC AND ROSES:
1 liter of vegetable broth
2 teaspoons of gelatin
1 package of cold – smoked salmon (6 slices)
5-6 large radishes
10 cm fresh cucumber
A little caviar and dill for garnish
Directions
- CRUST: Line the bottom of a 25 cm diameter springform pan with parchment paper. Place the bread slices, butter, and olives in a food processor or blender. Mix everything into a uniform mixture (leaving tiny bits), and then transfer it to the springform pan, spreading it evenly to form the crust.
- CHEESE FILLING WITH SALMON: Blend the cooked peas until smooth.
- In a bowl, combine cottage cheese, mascarpone, blended peas, pressed garlic, lemon zest, finely chopped dill, radishes sliced into quarters, and finely diced cucumber (remove the core of the cucumber first). Mix everything and add the salomon, cut into small pieces, then gently mix the filling. Season with salt and pepper to taste.
- Heat the milk in a saucepan, remove it from the heat, and dissolve the gelatin in it. Add a few spoonfuls of the cheese mixture to the gelatin, stir, and then pour the entire mixture back into the cheese filling. Thoroughly combine.
- Transfer the filling onto the prepared crust, smooth the top, and refrigerate while you prepare the aspic.
- ASPIC AND ROSES: Dissolve the gelatin in hot (but not boiling) vegetable broth. Allow it to cool down.
- In the meantime, thinly slice the radishes and cucumber. Soak the radish slices in salted water for 5 minutes to soften them, then remove and pat dry.
- Create roses by arranging a few cucumber slices overlapping each other and rolling them up. Do the same with the radish slices.
- Cut the “cold – smoked salmon into strips, about 2 cm in height, and roll them into roses.
- Place the roses on the chilled cheesecake. For some of the salmon roses, add a bit of caviar. Sprinkle dill over the top.
- Gently pour the slightly thickened vegetable broth over the cheesecake, and refrigerate it for 2-3 hours. Decorate with small flowers.
Enjoy!
