Salmocado Cheesecake. Prepared by Chef Lina Saad
Salmocado Cheesecake.
A sensational experience
If you ask me about my favourite deli mix it would be salmon and cream cheese in a fresh hot bagel. My Salmocado is certainly of no difference, an oat biscuits base with boursin and cream cheese topped with Scottish smoked salmon and avocado.
The best way to treat friends and family, it’s easy to make and it looks shabby chic.
Ingredients
- 250g Scottish oat biscuits
- 50g unsalted butter
- 200g cream cheese
- 150g boursin or other herbed cheese
- 150g Smoked salmon
- 1 hass ripe avocado
- 30g caviar
Method
- Into a food processor blitz the biscuits with melted butter.
- Compress firmly into a cheesecake mould and bake at 180C for 10 mins.
- In the meantime, whip the cheese using a hand mixer to give it that creamy texture
- Assemble the mixed cream cheese over the biscuits, give it that fine smooth finish using a spatula.
- Add slices of your favourite smoked salmon slices, thinly sliced avocado and dashes of caviar here and there.
- Season with coarse black pepper and serve after cooled for 4 hours in the fridge.
- An amazing aperitif for any occasion, I love it!
