Recipe: smoked salmon & crab cheesecake

PUBLISHED: 06:00 14 December 2016 | UPDATED: 14:58 03 January 2017

The Golden Fleece's Smoked salmon and crab cheesecake

submitted

Ingredients (Serves 8-12)

Oven temp 160C

250g oatcakes

120g butter, melted

100g finely grated parmesan

Olive oil

Bunch spring onions, sliced thinly

1 deseeded red chilli chopped finely

1 garlic clove, crushed

750g cream cheese

142ml carton single cream

5 eggs

300g white crabmeat

Handful chopped tarragon

250g poached salmon, flaked

250g smoked salmon, finely chopped

Zest 1 lemon

Method

1. Whizz oatcakes in a food processor, pour in the butter and parmesan. Press into a lined 26cm loose bottomed tin or 12 individual loaf tins. Bake for 15 minutes until golden then cool.

2. Fry the onions, chilli and garlic in a little oil until soft then cool.

3. Put the cheese, cream and eggs in a food processor and whizz until smooth.

4. Add the onion mix, crab, fish and all other ingredients. Season.

5. Pour into tin/s. Bake for 55 mins (halve the time for individual tins) until golden. A skewer in the middle should come out clean.

6. Remove from the oven and cool in the tin. Turn out and serve with a herb salad.

Recipe by The Golden Fleece, Braughing

goldenfleecebraughing.co.uk