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Smoked Salmon and Dill Cheesecake

15 minutes
10 minutes
4 people
White wine

• 1 loaf farmhouse bread • 40 g butter • 500 g cream cheese • 8 slices smoked salmon • 1 lemon • 1 shallot • 1 bunch dill • 4 cl olive oil • 20 g caviar (or fish roe) • 1 pinch Espelette pepper • 10 g pink peppercorn • Fine sea salt & pepper

  • Cut the farmhouse bread into slices about 1 cm thick.
  • Melt the butter in the microwave.
  • Remove the bread crust, use a brush to butter the bread, pan-fry it for a few minutes on each side in a pre-heated pan, and then set aside.
  • Mince the shallot and chop the dill.
  • Mix the cream cheese with the dill, shallot and zest from the lemon, then add the juice from the lemon.
  • Place the slices of toast in rectangular pastry cutters.
  • Add the cream cheese filling on top.
  • Chill for at least 6 hours to give it time to set.
  • After letting the cheesecake sit, remove it from the refrigerator and garnish evenly with the smoked salmon (cut into thin strips).
  • Sprinkle lightly with caviar, a few sprigs of dill and the crushed pink peppercorn.
  • Bon appétit!