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Baked salmon cheesecake

Baked salmon cheesecake
4.3 52 ratings
Prep. 15 min
Total 26 h 35 min
8 portions
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Ingredients

Salmon cheesecake
  • lemon zest (1 x 4 cm), no white pith
    2 pieces
  • spring onions/shallots trimmed and cut into pieces
    4
  • fresh dill leaves only (see Tips)
    1 sprig
  • cream cheese
    250 g
  • sour cream
    200 g
  • ricotta (see Tips)
    300 g
  • eggs
    3
  • salt
    1 tsp
  • ground black pepper
    ¼ tsp
  • hot smoked salmon skin removed, flaked
    370 g
Avocado dressing
  • avocado (approx. 200 g), flesh only, cut into cubes
    1
  • fresh flat-leaf parsley leaves only
    3 sprigs
  • spring onion/shallot trimmed and cut into pieces
    1
  • baby pickled capers rinsed and drained
    20 g
  • lemon juice (approx. ½ lemon)
    20 g
  • water
    150 g
  • salt to taste, plus extra for seasoning
  • ground black pepper plus extra for seasoning
    2 pinches
  • mixed baby salad leaves
    60 g
  • cucumber peeled into ribbons
    1
  • baby radishes cut into quarters
    4
  • lemon cut into wedges, to serve
    1

Difficulty

easy

Nutrition per 1 portion

Sodium 1160.2 mg
Protein 20.4 g
Calories 1574 kJ / 374.8 kcal
Fat 30.7 g
Fibre 3 g
Saturated Fat 15.7 g
Carbohydrates 3.5 g

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Australia and New Zealand

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