Seafood cheesecake

Savoury cheesecake with prawns, smoked salmon and dill on a crispbread base – a spectacular Easter starter.

Ingredients

• 150 g crispbread, crushed
• 60 g butter, melted
• 400 g cream cheese
• 1.5 dl crème fraîche
• 200 g peeled prawns
• 100 g smoked salmon, in pieces
• 2 tbsp chopped dill
• 1 tbsp lemon juice
• 1 tsp lemon zest
• Salt and white pepper
• 3 gelatine leaves
• Prawns and dill to garnish

Method

1. 1
   Mix crushed crispbread with melted butter. Press into the base of a springform tin (20 cm). Chill 20 minutes.
2. 2
   Soak the gelatine leaves in cold water for 5 minutes. Squeeze out and melt in a bowl with 2 tbsp warm water.
3. 3
   Beat the cream cheese and crème fraîche until smooth. Stir in the prawns, salmon, dill, lemon juice and zest. Season with salt and white pepper.
4. 4
   Stir the melted gelatine quickly into the cheese mixture and combine well.
5. 5
   Pour the mixture into the springform and smooth the surface. Refrigerate for at least 4 hours until set.
6. 6
   Release the cake and garnish with prawns, dill sprigs and lemon slices just before serving.