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Cheesecake au Saumon Fumé Recipe

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4.6 from 24 reviews

A sophisticated and savory smoked salmon cheesecake featuring a crunchy cracker base and a creamy filling made with ricotta, mascarpone, fresh dill, and Espelette pepper, perfect as an elegant appetizer or light main dish.

Ingredients

Base

  • 200 g crackers Tuc (approximately 1 packet)
  • 60 g melted butter

Filling

  • 300 g ricotta cheese
  • 150 g mascarpone cheese
  • 200 g smoked salmon
  • 1 bunch fresh dill
  • 1 tablespoon pink peppercorns
  • 1 tablespoon olive oil
  • Espelette pepper to taste

Instructions

  1. Prepare the Base: Crumble the Tuc crackers finely, then mix them thoroughly with the melted butter until well combined. Press this mixture evenly inside 4 rings of 8 cm diameter placed on a baking sheet to form the bases.
  2. Bake the Base: Place the baking sheet in a preheated oven at 180°C (356°F) for 10 minutes until the bases are golden and firm. Remove from the oven and allow to cool completely.
  3. Prepare the Filling: Reserve 4 thin strips of smoked salmon for garnishing. Chop the remaining smoked salmon finely. In a mixing bowl, crush the pink peppercorns gently, then add the ricotta, mascarpone, and finely chopped dill. Mix well, then fold in the chopped smoked salmon. Season the mixture with salt and a pinch of Espelette pepper to your taste.
  4. Assemble the Cheesecakes: Place the cooled cracker bases on serving plates, leaving the rings slightly greased to help removal. Evenly distribute the salmon and cheese filling into each ring, smoothing the top with a spatula. Refrigerate for 2 hours to set properly.
  5. Garnish and Serve: Carefully remove the metal rings from the chilled cheesecakes. Decorate each cheesecake with a reserved strip of smoked salmon on top just before serving.

Notes

  • Use Tuc crackers for their buttery flavor and crisp texture; digestive biscuits may be used as a substitute but will alter the taste.
  • Ensure the bases are completely cooled before filling to prevent sogginess.
  • The mixture can be adjusted by adding lemon zest for a citrusy note if desired.
  • Espelette pepper adds a subtle heat; adjust quantity based on your spice preference.
  • Refrigerate cheesecakes covered to avoid absorbing refrigerator odors.

Find it online: https://hotsavors.com/cheesecake-au-saumon-fume-recipe/