Smoked Salmon Cheese Cake

Sundried tomatoes can be added to the cheese mixture! This will keep for up to 2 days in the refrigerator.

Serves 4

 

40g panko – dry breadcrumbs

100g butter, melted

60g (20g + 40g) ground almonds

150g ricotta

80g soft goat cheese

2 eggs, separated

150g smoked salmon, chopped

2 tbsp chives, chopped

1 lemon, zest and juice

Salt & Pepper

 

Beetroot relish to serve

 

Preheat the oven to 150C/300F/Gas Mark 2.

 

 

In a bowl, mix together the breadcrumbs and 20g of the ground almonds, then add the melted butter. Season with salt and pepper and stir to combine. Press the mixture into the base of 4 individual moulds or ramekins which have been lined with baking paper, and place in the refrigerator to chill.

 

In a second bowl, prepare the cheese mixture by combining with a large spoon the ricotta, goats cheese, egg yolk, smoked salmon, chives, remaining almonds, salt and pepper and the zest and juice of the lemon.

In a third bowl, whisk the egg whites until forming soft peaks, then fold into the cheese mixture. Pour the cheese mixture into the moulds over the breadcrumb base and smooth the top with the back of a wet spoon.

 

Bake in the oven for 30 minutes, then remove from the oven and leave to set 10 minutes in the tin before lifting out.

 

Serve warm or cold with some salad greens and beetroot relish