Main Meal Recipes > Salmon Cheesecake
Starter - Iced Tomato and Basil Soup
Main Course - Salmon Cheesecake
Dessert - Honey & Raspberry Ice Cream
1 tablespoon rolled oats, toasted
6 tablespoons butter or margarine, melted
5 tablespoons low fat curd cheese
5 tablespoons tofu
4 tablespoons olive oil
1 tablespoon lemon juice
1/4 pint natural yogurt
3 eggs separated
2 medium fillets cooked salmon, flaked and carefully checked for bones
gelatine to set (see gelatine pack for instructions)
1 tablespoon water
seasoning to taste
half lemon sliced
quarter cucumber sliced
(see measure conversions for more information)
- Press into a 9 inch loose-bottomed flan ring.
- Beat together the cheese, tofu, oil, lemon juice, yogurt, egg yolks and salmon.
- Dissolve the gelatine in a dish with the water over a pan of hot water, and then stir into the salmon mixture.
- Whisk the egg whites until stiff, and then fold them into the mixture.
- Season to taste, pour into the flan case and chill in the fridge until firm.
- When set, remove from the flan ring and decorate with the cucumber and lemon slices.
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Comment Script
This recipe is part of the August 2006 Recipes Menu
Starter - Iced Tomato and Basil Soup
Main Course - Salmon Cheesecake
Dessert - Honey & Raspberry Ice Cream
How to make salmon cheesecake:
Here is an unusual way to serve salmon. This salmon cheesecake makes a light meal to serve during the hot weather. A fresh, crisp salad is a perfect accompaniment to this dish. N.B. Be careful serving raw egg to vulnerable (i.e. the young and old).
Ingredients
5 tablespoons wholemeal biscuits, crushed1 tablespoon rolled oats, toasted
6 tablespoons butter or margarine, melted
5 tablespoons low fat curd cheese
5 tablespoons tofu
4 tablespoons olive oil
1 tablespoon lemon juice
1/4 pint natural yogurt
3 eggs separated
2 medium fillets cooked salmon, flaked and carefully checked for bones
gelatine to set (see gelatine pack for instructions)
1 tablespoon water
seasoning to taste
half lemon sliced
quarter cucumber sliced
(see measure conversions for more information)
Method
- Mix the biscuits and oats and stir in the butter or margarine.- Press into a 9 inch loose-bottomed flan ring.
- Beat together the cheese, tofu, oil, lemon juice, yogurt, egg yolks and salmon.
- Dissolve the gelatine in a dish with the water over a pan of hot water, and then stir into the salmon mixture.
- Whisk the egg whites until stiff, and then fold them into the mixture.
- Season to taste, pour into the flan case and chill in the fridge until firm.
- When set, remove from the flan ring and decorate with the cucumber and lemon slices.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Main Meal Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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