Cheesecake au Saumon Fumé Recipe

The Cheesecake au Saumon Fumé Recipe is a delightful French-inspired savory cheesecake that's perfect for elegant appetizers or casual entertaining alike. I often make this when friends come over, and the combination of creamy textures and smoky salmon never fails to impress. It's light yet satisfying, and it brings a touch of sophistication to your table without fuss.

Jump to:

• Why This Recipe Works
• Ingredient Game Plan
• How to Cook Cheesecake au Saumon Fumé Recipe
• Pro Moves I Swear By
• Serve It Up
• Make-Ahead & Storage
• Frequently Asked Questions
• Final Thoughts
• Complete Recipe

Ingredient Game Plan

Choosing fresh, vibrant ingredients is key here. You'll find the crackers offer a buttery base, while making sure your smoked salmon is good quality makes all the difference in flavor depth for this Cheesecake au Saumon Fumé Recipe.

• Crackers Tuc: Pick the original buttery crackers, not too salty, so the base is flavorful but balanced.
• Butter: Use unsalted butter melted gently for a clean taste and easy mixing with the cracker crumbs.
• Ricotta: Opt for fresh, creamy ricotta for softness and subtle sweetness in the filling.
• Mascarpone: This adds silkiness and richness to the texture-don't skip it.
• Smoked Salmon: Look for thinly sliced, high-quality salmon with natural smoky notes but not too oily.
• Dill: Use fresh dill - the herbaceous freshness is essential here.
• Baies Roses (Pink Peppercorns): Lightly crushed to add a floral peppery note without harshness.
• Espelette Pepper: Use this gently for subtle heat and complexity.
• Olive Oil: A mild, fruity olive oil helps bring the layers together smoothly.

How to Cook Cheesecake au Saumon Fumé Recipe

Step 1 - Prep & Season

Start by breaking your Tuc crackers into fine crumbs-either blitz them in a food processor or crush them with a rolling pin in a plastic bag. Mix these crumbs with melted butter until they're evenly coated. You'll see the crumbs turn a beautiful golden hue once baked. Press this mixture firmly into small 8cm round molds on a baking sheet to form your bases. Bake at 180°C for about 10 minutes until the edges are lightly golden and fragrant, then let them cool completely. This step locks in the base's crunch and prevents sogginess.

Step 2 - Build Flavor

While the bases bake and cool, reserve four nice salmon strips for garnish. Chop the remaining smoked salmon finely but not too much-you want small folds, not a paste. In a bowl, combine the ricotta, mascarpone, finely chopped dill, and crushed baies roses for a lightly peppery pop. Add the chopped salmon gently and season with salt and a pinch of piment d'Espelette to taste. A splash of olive oil rounds it off with silkiness. Folding delicately here preserves the creamy texture you'll love.

Step 3 - Finish for Best Texture

Place your cooled cracker bases on serving plates. Spray or lightly oil the insides of those same 8cm molds, then press them around the cracker base to shape the cheesecake filling neatly. Spoon the salmon mixture evenly into each mold, smoothing the tops carefully with the back of a spoon or spatula. Pop them in the fridge for at least 2 hours to set fully-this rest time helps the flavors meld and the texture firm up perfectly. When ready, remove the molds gently and adorn each cheesecake with one of the reserved smoked salmon strips for an elegant finish.

Serve It Up

Finishing Touches

To finish your Cheesecake au Saumon Fumé Recipe, I like to add a tiny drizzle of olive oil on top, and sometimes a few extra sprigs of dill for freshness and color. The bright green herb contrasts beautifully with the pale pink salmon and creamy white filling. If you want a little extra zing, a light sprinkle of freshly cracked black pepper or a subtle squeeze of lemon juice can brighten the whole dish right before serving.

Great Pairings

This savory cheesecake pairs wonderfully with crisp green salads, perhaps dressed simply with lemon and olive oil. I also love serving it alongside some grilled asparagus or fresh cucumber ribbons for a clean, refreshing bite that balances the richness. A chilled glass of dry white wine or sparkling water with a twist of citrus will round out the experience nicely.

Easy Plating Wins

For a casual night, stacking these mini cheesecakes on a wooden board with fresh herb sprigs scattered around feels welcoming and rustic. For something a bit more formal, I arrange them individually on chilled white plates with a small mound of microgreens and a few pink peppercorns. You don't need anything complicated-the simplicity lets the flavors shine beautifully.

Make-Ahead & Storage

Storing Leftovers

If you have leftovers, keep them covered in an airtight container in the fridge. They stay fresh and creamy for up to 2 days. You might notice the cracker base softens slightly overnight, but the overall texture remains delightfully smooth and enjoyable.

Freezer Notes

This Cheesecake au Saumon Fumé Recipe doesn't freeze very well because the mild dairy and smoked salmon textures change once frozen. I recommend enjoying it fresh or within a couple of days refrigerated for the best flavor and consistency.

Reheating Cheesecake au Saumon Fumé Recipe Without Drying Out

Since this recipe is best served chilled, reheating isn't typical. But if you'd like to gently warm it, use a low oven (about 90°C) for a few minutes wrapped loosely in foil to retain moisture. Avoid microwaving as it can dry out the smooth texture and make the salmon tougher.

Final Thoughts

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Complete Recipe