Salmon Cheesecake: Your friends' freshest recipe

Salmon cheesecake: fresh and spicy recipe for a big bastard summer appetizer, because it must be damned fun.

The crust is made with crumbled Tuc crackers, pepper and pink berries. The garnish is a mixture of cream cheese and ricotta and salmon, in short, it’s uff. The secret is not to be really shy and to taste little by little to fit.

Salmon Cheesecake: Your friends’ freshest recipe

Estimated preparation time : 20 minutes
Estimated cooking time : 30 minutes
Estimated rest time : 4 hours
Recipe service : 4 to 6 people

ingredients

150 g of Philadelphia type cream cheese
200 g of cottage cheese
6 slices of salmon
3 eggs
200 g of plain crackers such as Tuc
2 large pinches of pink peppercorns
1 handful of dill
1 handful of chives
3 tablespoons of flour
80 g of butter
2 large cloves of garlic
1 large shallot
3 spoons of honey
1 good pinch of pepper
1 good dose of salt
1 handful of cherry tomatoes

Salmon cheesecake: the recipe

Start by crushing the Toc into crumbs. Put all this in a pan lined with parchment paper, add two pinches of crushed pink berries, salt and pepper. Mix.
Melt the butter and pour it over the crumbs. Mix everything with your fingers until the crumbs are all moist. Press by hand until a smooth and compact surface is obtained.
Leave to cool in the refrigerator as you go along.
Mix the cream cheese with the ricotta and the three egg yolks (keep the egg whites aside, we’ll come back to this later).
Add the dill, crushed garlic cloves, chopped shallots, two slices of chopped salmon, pepper, salt and ~~your mother~~ Honey.
Put the oven to preheat to 180°C.
Whisk the egg whites until stiff and gently fold them into the mixture, spread them over the crust and bake for half an hour.
When cooked, let it cool for half an hour before placing it in the refrigerator for 3 or 4 hours.
As soon as the cheesecake has cooled, decorate it with the remaining salmon, cherry tomatoes and chives.
AND ENJOY SHIT.