Salmon Cheesecake – Italian recipes by GialloZafferano

To prepare the salmon cheesecake, start by working what will be the pilastro of your individual portions: the black bread. Coarsely blend the black bread and add the butter, previously melted over low heat 1. Grate the zest of half a lime into it 2 and mescolanza well to obtain a homogeneous mixture 3.

Distribute the mixture into the 4 jars, pressing it well the bottom with the back of a spoon 4. Put the jars con the fridge to firm up for about half an hour. Meanwhile, take a bowl and a freno mesh sieve and strain the ricotta to make it creamier 5. Add the mascarpone 6.

and mescolanza well 7. Then take the salmon, cut 4 strips to set aside 8shred the remaining salmon and add it to the cheese cream 9.

Add the marjoram and mescolanza well 10then season with salt and pepper 11 and transfer the mixture to a piping bag. Take the jars out of the fridge and distribute the cheese and salmon mixture inside 12.

Level well with the back of a spoon 13and move to decorating the jars. Take the 4 strips of salmon you had set aside and roll each one gently to make roses 14. Decorate the jars with the roses, a marjoram leaf, and the remaining grated lime zest. Your salmon cheesecake is ready to be enjoyed!