Baked salmon cheesecake
TM5 TM6

Baked salmon cheesecake

4.5 (11 ratings)

Ingredients

Salmon cheesecake

  • 2 pieces lemon zest (1 x 4 cm), no white pith
  • 4 spring onions/shallots, trimmed and cut into pieces
  • 1 sprig fresh dill, leaves only (see Tips)
  • 250 g cream cheese
  • 200 g sour cream
  • 300 g firm ricotta cheese (see Tips)
  • 3 eggs
  • 1 tsp salt
  • ¼ tsp ground black pepper
  • 370 g hot smoked salmon, skin removed, flaked

Avocado dressing

  • 1 avocado (approx. 200 g), flesh only, cut into cubes
  • 3 sprigs fresh flat-leaf parsley, leaves only
  • 1 spring onion/shallot, trimmed and cut into pieces
  • 20 g baby capers, rinsed and drained
  • 20 g lemon juice (approx. ½ lemon)
  • 150 g water
  • salt, to taste, plus extra for seasoning
  • 2 pinches freshly ground black pepper, plus extra for seasoning
  • 60 g mixed baby leaf salad
  • 1 cucumber, peeled into ribbons
  • 4 baby radishes, cut into quarters
  • 1 lemon, cut into wedges, to serve

Nutrition
per 1 portion
Calories
1574 kJ / 374 kcal
Protein
20.44 g
Carbohydrates
3.26 g
Fat
30.73 g
Fibre
1.87 g

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