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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

The Golden Fleece's Smoked salmon and crab cheesecake

submitted

Looking for something different for guests over the festive period? The Braughing restaurant shares a delicious savoury cheesecake

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

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