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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

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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


<p>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.</p> <p>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!</p> <p>Bon Apetit!</p> <p>Colin Bussey</p>

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Loch Fyne

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