Smoked Salmon Cheesecake

Smoked Salmon Cheesecake

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  • 450g Salar Smoked Salmon
  • 125g Cream Cheese
  • 125g Creme Fraiche
  • Juice from Whole Lemon
  • ½ tspn Paprika
  • ½ tspn Cayenne Pepper
  • 1 Egg White (beaten until stiff)*
  • 150g Oatcakes (crushed)
  • 50g Salted Butter
  • Salt and Black Pepper to season
  • ¼ cucumber (sliced) to decorate


  1. Melt the butter in a pan, add the oatcakes and mix. Place the mixture in a greased loose bottom baking tin, press and flatten into the base. Chill for an hour.
  2. Put the cream cheese, salmon, paprika and cayenne pepper into a food processor. Pulse to a smooth consistency, then fold in the creme fraiche and a little egg white, then gradually add the remaining egg white.
  3. Taste, then season with lemon juice, salt and black pepper.
  4. Spoon the mixture onto the oatcake base in the baking tin and chill overnight.
  5. Next day: Decorate top of cheesecake with cucumber slices, serve and ENJOY!
  6. *(this recipe contains raw egg white, which can be omitted if you have any anxieties about using raw egg)

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