Baked salmon cheesecake

Baked salmon cheesecake

4.3 53 évaluations

Prép. 15min

Total 26h 35min

8 portions

Ingrédients

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

Niveau

facile

Infos nut. par 1 portion

Sodium 1160.2 mg

Protides 20.4 g

Calories 1574 kJ / 374.8 kcal

Lipides 30.7 g

Fibre 3 g

Graisses saturées 15.7 g

Glucides 3.5 g

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Également présenté dans

Good food, gluten free 94 Recettes
Australie et Nouvelle-Zélande

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