Baked Salmon Cheese Cake

Baked Salmon Cheese Cake

Smoked-Salmon 4

I love relaxing on a weekend with good music, the soothing sound of  water rippling over stones, the resonant sound of birds in the background, paging through recipe books the way other people page through magazines. I didn’t afford myself this luxury for a number of years but I now appreciate the freedom of time that comes in our autumn years.

On one such an indulgent Sunday, I came across this unusual recipe … maybe not unusual to many of you, but I always associated ‘baked cheesecake’ as a sweet delicacy. For our Christmas Eve family dinner, I decided to test this dish and I served it as a starter. We were all pleasantly surprised with both the taste and texture.  It was just as good the next day served cold with a salad. Be bold … try it!

Baked Salmon Cheese Cake

Salmon Cheese Cake

Ingredients

  • 1 packet salt biscuits, crushed
  • ¼ cup grated parmesan
  • 200g butter, melted
  • 2 tubs of Salmon Flavoured Cream Cheese
  • 2 eggs
  • 250ml cream
  • 30g flour
  • Juice and rind of 1 lemon
  • Black pepper
  • 1 Tin Salmon pieces
  • 4 Spring Onions, chopped
  • 20ml fresh fennel
  • 160g smoked salmon

Preheat oven to 160°C and grease a 20cm loose-bottomed cake tin with butter or spray with non-stick spray. Mix the butter, parmesan and biscuit crumbs and press into the base – and partway up the sides – of the prepared cake tin. Set aside.

Beat the cream cheese, eggs and cream together. Mix in the sifted flour. Add the lemon juice, lemon rind and freshly grounded black pepper. Fold the tinned salmon and spring onion into the mixture.

Spread the filling onto the crust. Bake for 1 hour.

Cool at room temperature. Decorate with fennel, smoked salmon and lemon.

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