Main Meal Recipes > Salmon Cheesecake

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).


5 tablespoons wholemeal biscuits, crushed
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)


- 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.