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

Tips & tricks

• Read the full recipe before you start.
• Prep ingredients in advance for smoother cooking.
• Taste near the end and adjust seasoning as needed.

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