- Line a springform pan with plastic wrap.
- Filling: Place the gelatin sheets in a bowl of cold water to soften.
- Crust: Pulse the rye bread into fine crumbs in a food processor and mix with the melted butter. Press the crumbs firmly into the bottom of the pan.
- Finely chop the smoked salmon.
- Mix the salmon with the Le Gruyère AOP, cream cheese and 1 dl crème fraîche. Season with salt and white pepper to taste.
- Remove the gelatin sheets from the water. In a small saucepan, melt over low heat together with the remaining crème fraîche. Stir the gelatin mixture into the salmon cream.
- Spread the filling evenly in the pan.
- Cover with plastic wrap and refrigerate for at least 3 hours, or until the filling has set.
- Once firm, carefully lift the cheesecake out of the pan using the plastic wrap.
- Garnish with dollops of roe, radishes and herbs. Serve the remaining roe on the side.
Dip the knife in hot water before slicing the cheesecake for clean cuts.
The deep nuttiness of Le Gruyère AOP pairs just right with the delicate saltiness of smoked salmon. This savory cheesecake rests on a buttery rye crust and is topped with vendace roe, crisp radishes and fresh herbs, making each slice both fresh and festive. Perfect to prepare in advance and serve when you want to impress without the stress.
– Systrarna Eisenman
| Crust serves about 10–12 |
|
|---|---|
| 200 g | rye bread |
| 75 g | butter, melted |
| Filling | |
|---|---|
| 4 | gelatin sheets |
| 300 g | smoked salmon |
| 100 g | grated Le Gruyère AOP |
| 300 g | cream cheese |
| 1 dl + 2 tbsp | crème fraîche |
| salt and white pepper | |
| Garnish | |
|---|---|
| 80 g | vendace roe |
| about 5 | radishes, thinly sliced |
| dill and chives for garnishing | |
