Snack cheesecake with beets and salmon

Name: Snack cheesecake with beets and salmon
Total time: 30 min
Yield: 4
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

Cookinero 13 Nov 2022

20100

Wonderful spectacular appetizer. Goat cheese can be replaced with feta or salmon cream cheese.

How to cook Snack cheesecake with beets and salmon

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.

Cooking time: 30 min

Servings: 4

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

Where to Buy Ingredients

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