Cheesecake au Saumon Fumé Recipe

If you’re looking to impress with a dish that’s both elegant and surprisingly simple, then this Cheesecake au Saumon Fumé Recipe is exactly what you need. It’s a savory take on cheesecake that pairs the creamy richness of mascarpone and ricotta with the delicate, smoky flavors of smoked salmon—perfect for weekend brunches, holiday appetizers, or any time you want something special without fuss.

Jump to:

• Why You’ll Love This
• Ingredient Snapshot
• How to Make Cheesecake au Saumon Fumé Recipe
• Smart Little Tips
• Serving Ideas
• Make-Ahead, Store & Reheat
• Frequently Asked Questions
• Final Thoughts
• Print Recipe

Ingredient Snapshot

When I shop for this Cheesecake au Saumon Fumé Recipe, I prioritize freshness with every ingredient—especially the smoked salmon and fresh dill. Using quality mascarpone and ricotta really lifts the creamy filling, while buttery crackers add that essential crunchy base.

• Crackers Tuc: Opt for a classic, buttery cracker that will form a firm, crisp base without overpowering the filling.
• Beurre fondu (Melted butter): Use unsalted butter to control salt levels precisely; this adds richness to the base.
• Ricotta: Fresh and creamy ricotta adds gentle tanginess and moisture – avoid watery or overly dry versions.
• Mascarpone: This makes the filling smooth and velvety; look for authentic mascarpone with a mild sweetness.
• Saumon fumé (Smoked salmon): Choose thinly sliced, high-quality smoked salmon with a delicate smoke flavor.
• Dill (Aneth): Fresh dill is crucial for a vibrant herbal note — don’t substitute with dried.
• Baies roses (Pink peppercorns): Crush them for a pop of fruity spice that complements the salmon beautifully.
• Huile d'olive (Olive oil): A good quality extra virgin olive oil enhances richness with subtle fruity depth.
• Piment d'Espelette: Adds a gentle warmth and smoky flavor; adjust carefully to your taste.

How to Make Cheesecake au Saumon Fumé Recipe

Step 1 — Set Up & Season

Start by crumbling your Tuc crackers finely—no big chunks here, just a sandy texture that will hold together when mixed with melted butter. Stir in the warm, melted butter until every crumb is moistened, giving you a fragrant mix that smells a little nutty and toasty. Press this mixture firmly into 8 cm diameter circles on a baking tray lined with parchment; I find using lightly oiled metal rings makes this super straightforward and neat. Pop them into your preheated oven at 180°C for about 10 minutes, just until the bases turn golden and slightly crisp. Let them cool completely so they set and crisp up fully before adding any filling.

Step 2 — Mix the Savory Filling for Your Cheesecake au Saumon Fumé Recipe

I like to set aside a few salmon strips for garnish—this is key for that beautiful finishing touch. Then chop the rest into fine pieces—this lets the smoky salmon disperse evenly, infusing every bite with flavor. In a mixing bowl, combine mascarpone and ricotta with the chopped dill and crushed pink peppercorns. When you add your salmon, fold everything gently but thoroughly; the filling should feel rich but not heavy or overmixed. Season lightly with salt, and stir in a hint of Espelette pepper to lift the flavors without overwhelming the delicate salmon.

Step 3 — Finish for Best Texture & Chill

Place your crisp, cooled cracker bases on serving plates (removing the rings if used). Spoon or pipe the salmon mixture evenly into each base, smoothing the tops with a spatula. Refrigerate these cheesecakes for at least 2 hours, allowing the flavors to meld and the filling to firm up to that lovely, sliceable texture. When ready, carefully remove the baking rings if you haven’t already, and adorn each cheesecake with the reserved smoked salmon strips—this final touch adds elegance and a burst of visual appeal.

Serving Ideas

Finishing Touches

A drizzle of good-quality olive oil over each portion adds a glossy, fruity note that complements the creaminess. I also love sprinkling a few fresh dill fronds or some finely cracked pink peppercorns on top for fragrance and a hint of crunch. A squeeze of lemon zest can add a bright contrast if you want a tangy zing that wakes up your palate.

Pair It With

This savory cheesecake is fantastic with a crisp green salad dressed lightly with lemon vinaigrette for freshness. For drinks, a chilled glass of dry white wine like Sauvignon Blanc or a sparkling rosé pairs beautifully, balancing the richness with acidity.

Easy Plating Upgrades

Serve each portion on a stylish plate with edible flowers or microgreens for subtle elegance. You can also add thin cucumber ribbons or radish slices alongside for a refreshing crunch and pop of color. These small details impress guests with zero extra fuss.

Make-Ahead, Store & Reheat

Storing Leftovers

Store leftover Cheesecake au Saumon Fumé in an airtight container in the fridge for up to 2 days. Keep the garnish separate if you like, to maintain its fresh appearance and texture. The filling might firm up further but stays delicious and creamy.

Freezing Tips

This recipe doesn’t freeze very well due to the fresh cheese and salmon, which can lose their texture and flavor in the freezer. I wouldn’t recommend freezing; instead, enjoy it fresh or within a couple of days.

Reheating Cheesecake au Saumon Fumé Recipe Without Drying Out

You actually want to enjoy this cheesecake chilled, but if you prefer a slight warmth, gently warm it in a low oven (about 100°C) for 5 minutes. Avoid microwaving as it can overcook the filling and dry out the salmon.

Final Thoughts

Making this Cheesecake au Saumon Fumé Recipe felt like bringing a slice of Parisian flair into my kitchen. It’s surprisingly approachable, yet each bite feels indulgent with the creamy blend and smoky seafood notes. I hope when you try it, you find it as charming and delicious as I do—something to share with loved ones or savor quietly on your own.

Print

Print Recipe