Smoked salmon, cream cheese…they just go together, don’t they? Freshen up this classic combination by serving it not as a starter but as a dessert – in cheesecake form, no less! As featured in The Northern Echo, this recipe is guaranteed to turn heads at your next dinner party.
Serves six to eight
100g savoury biscuits
50g butter, melted
500g full-fat cream cheese
150g smoked salmon
Freshly-ground black pepper
In a mixing bowl, crumble the biscuits and mix in the melted butter. Spoon the mixture into a 20cm spring-form cake or flan tin. Press down making an even base and then refrigerate for 30 minutes or more.
Slice the cucumber down the middle and scoop out the seeds. Slice lengthways into very thin strips. Place in a bowl and sprinkle on a few teaspoons of salt and mix. Leave the mixture for 30 minutes, pour into a sieve, rinse under cold water to wash off the salt and allow to drain.
Serve the cucumber alongside portions of cheesecake with maybe a little extra smoked salmon to garnish.