The cheat’s version of a savoury cheesecake: perfect as a starter served with crispy bruschetta and salad on the side.
No-bake red onion, salmon and chive cheesecake
- 170ml ( cup) fresh cream
- 300g flavoured cream cheese, at
- room temperature (salmon or chive
- flavour works best)
- 20ml (4 tsp) chives, finely chopped
- ¼ red onion, finely chopped
- 4 salmon/trout ribbons, thinly sliced
- into strips
- extra salmon/trout ribbons, to serve
- watercress or microgreens, to serve
- grilled bruschetta, to accompany
Line a large mould (+- 750ml volume) with plastic wrap, ensuring that the plastic hangs over the sides of the mould. This will make it easier to unmould once it has set in the fridge.
Whip the cream until stiff. Add the cream cheese to the cream and use an electric beater to quickly whisk it until smooth. Be careful not to overmix the mixture at this stage.
Fold in the chives, red onion and salmon strips. Spoon the mixture into the lined mould and place in the fridge to set for at least 2 hours or overnight.
To unmould it, place a large plate on the open side of the mould, flip it over, remove the mould and carefully peel off the plastic wrap. It is not a very firm mixture as no gelatine is used to set it, but the moist, spreadable texture makes it refreshing and light. Serve it as soon as you have unmoulded it or return to the fridge until ready to serve.
Garnish with more salmon ribbons and fresh watercress or microgreens. Serve with grilled bruschetta and a green salad.