Baked salmon cheesecake

Baked salmon cheesecake

4.3 53 ratings

Prep. 15 min

Total 26 h 35 min

8 portions

Ingredients

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

Difficulty

easy

Nutrition per 1 portion

Sodium 1160.2 mg

Protein 20.4 g

Calories 1574 kJ / 374.8 kcal

Fat 30.7 g

Fibre 3 g

Saturated Fat 15.7 g

Carbohydrates 3.5 g

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Good food, gluten free 94 Recipes
Australia and New Zealand

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