Loch Fyne Bradan Orach Smoked Salmon Cheesecake with Nairns Organic Herb Oatcakes
Recipes >> Appetizers >> Loch Fyne Bradan Orach Smoked Salmon Cheesecake with Nairns Organic Herb Oatcakes
Made by excellent chef Colin Bussey with fresh Loch Fyne Mussels available for home delivery. http://www.lochfyne.com/Shop
Ingredients
- 200gms of Loch Fyne Bradan Orach smoked salmon
- 200gms cream cheese (can use low fat)
- 1 egg
- 1 ea lime, grated zest chopped and juice
- 100gms crème fraiche
- 10gms fresh flat leaf parsley chopped
- Pinch of cayenne pepper
- Freshly milled black pepper
- 1 leaf of gelatine soaked
- Maldon sea salt to taste
- Oatcake base -
- 200gms Nairns organic herb and pumpkin seed oatcakes
- 150gms unsalted butter
- 5ml lime juice
- Freshly milled black pepper
Method
Method
-line 8x 6cm stainless steel rings with acetate sheets
-for the base, melt the butter gently, crush the Nairns organic oatcakes
-mix the melted butter into the crushed oatcakes, season with black pepper and mix in the 5ml of
lime juice
-fill each ring with about 35gms of the base and pack down with a spoon, chill until firm
-for the filling, separate the egg (reserve the white for use in another recipe)
-soak the leaf gelatine in cold water to soften
- thoroughly mix the cream cheese, egg yolk, lime zest and remaining juice, set over a pan of hot
water and allow to soften
-remove all the packaging from the Loch Fyne Bradan Orach and blitz on a magimix or robot coupe
until semi smooth about 45 seconds on pulse
-squeeze out the water from the gelatine and add to the cream cheese mix, ensure it is fully
dissolved
-add the cream cheese mix into the smoked salmon and blend on pulse until smmoth and fully
mixed
-remove from the magimix bowl and place in a round bottom bowl, add in the chopped parsley and
crème fraiche, taste and adjust seasoning
-fill each mould with about 55gms of mix, smooth off the top and refridgerate until set
To serve
-demould the cheesecakes from the mould, you can leave on the acetate until just before serving9do
not forget to take it off as it is clear)!
-serve with baby salad leaves in a citrus and Arran mustard dressing, with thinly sliced peeled
cucumber.
Note- if you do not have acetate sheets don`t worry, fill without, place the individual moulds on the
plate and gently heat the moulds with a kitchen blow torch and slide the moulds off!
Bon Apetit!
Colin Bussey
Media
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