Snack cheesecake with beets and salmon

Ingredients

• For 4 small tower tins or 2 12 cm split tins:
• 4 slices of any dense rye bread (cut to fit)
• 125 g cream cheese (optional with salmon or herbs) at room temperature
• 60 g fresh goat cheese
• 5 st. l. sour cream
• 1 tablespoon of gelatin
• 1 st. l. orange juice
• 2 tbsp. l. lemon juice
• 3 art. l. chopped dill
• 125 g boiled beets, pureed in a blender
• 150 ml heavy cream
• 180 g lightly salted salmon
• 2 tooth garlic

Cooking

Step 1

Soak gelatin in 2 tablespoons of water.

Step 2

Cut out circles from bread using a mold. Rub bread with garlic. Line the bottom of the molds with paper, place a circle of bread on it. Mix cream and goat cheese and beat in a blender at low speed until smooth, add sour cream and beat again lightly. Add lemon and orange juice and dill. Salmon cut into pieces.

Step 3

Heat the gelatin in the microwave for 20-30 seconds and stir until completely dissolved. Pour the gelatin into the beet puree. Mix the beets with the cheese mixture, add salt and pepper to taste.

Step 4

Whip the cream to soft peaks and add to the beetroot mixture. Put some chopped salmon on the bottom. Fill prepared molds with cheese mixture. Refrigerate for at least 4 hours.

Step 5

Carefully remove the cheesecakes from the molds (run a knife along the side and remove the ring), sprinkle with chopped lightly salted salmon, garnish with dill or green onions. Serve in portions.