Made by excellent chef Colin Bussey with fresh Loch Fyne Mussels available for home delivery. http://www.lochfyne.com/Shop
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 crÃ¨me 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!