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Snack cheesecake with beets and salmon
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.
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