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Cheesecake au Saumon Fumé Recipe

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4.7 from 25 reviews

A sophisticated and creamy smoked salmon cheesecake with a crunchy cracker base, flavored with fresh dill, pink peppercorns, and a hint of Espelette pepper. Perfect as an elegant appetizer or light starter.

Ingredients

Base

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

Filling

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

Instructions

  1. Prepare the base: Crumble the crackers Tuc finely and mix them thoroughly with the melted butter. Divide this mixture into 4 portions inside 8 cm diameter rings placed on a baking tray. Bake at 180°C for 10 minutes until golden and firm. Remove from the oven and let cool completely.
  2. Prepare the filling: Reserve 4 strips of smoked salmon for garnish. Chop the remaining salmon finely. In a mixing bowl, combine the crushed pink peppercorns, ricotta, mascarpone, and chopped fresh dill. Fold in the chopped smoked salmon, season with salt, and add a pinch of Espelette pepper to taste. Mix gently until well combined.
  3. Assemble the cheesecakes: Place the cooled cracker bases on serving plates using the lightly oiled rings to keep the shape. Evenly distribute the salmon mixture inside each ring, then smooth the tops with a spatula. Refrigerate for 2 hours to set.
  4. Finish and serve: Carefully remove the rings and decorate each cheesecake with a reserved strip of smoked salmon on top. Serve chilled as a stylish appetizer.

Notes

  • You can substitute crackers Tuc with digestive biscuits or graham crackers for a different flavor.
  • For a stronger smoky flavor, use smoked salmon with visible smoky marbling.
  • Adjust the amount of Espelette pepper according to your preferred spice level.
  • The cheesecake can be prepared a day ahead and kept refrigerated to develop flavors.
  • If no ring molds are available, use small ramekins lined with plastic wrap to shape the base and filling.

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