Baked Smoked Salmon Cheesecake
2 t lemon zest, finely grated
3 spring onions, finely chopped
1 T finely chopped parsley
1 T finely chopped dill
250g cream cheese, softened
200g sour cream
1 t salt
¼ t ground black pepper
370g hot smoked salmon, skin removed, flaked
Lemon wedges, to serve
- Preheat oven to 160° Line a springform cake tin (23 cm) with baking paper and set aside.
- Place lemon zest, spring onions, parsley, dill, cream cheese, sour cream, ricotta, eggs, salt and pepper into a large mixing bowl and mix until well combined. Alternatively, you can use a kitchen mixer.
- Add salmon and stir until just combined. Transfer into prepared tin and bake for 45-50 minutes or until just set (the centre will have a gentle wobble). Turn off heat and allow cake to set in oven (approx. 1½ hours or until cooled). Cover cooled cake with plastic wrap and place into refrigerator overnight.
- Serve with lemon wedges and a side salad.
Recipe adapted from taste.com.au
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