Salmon cheesecake. I’ve been surfing TikTok a lot lately and getting more and more recipe recommendations, from the most absurd to the most delicious. This is one of those recipes that I found incredibly good, even though I made a few changes to the ingredients that I didn’t really like. The preparation is very simple, but requires some care. Let’s start with the base: the original recipe uses simple taralli, finely chopped and mixed with butter.
HOW I DEVELOPED THE IDEA
In this case, I seasoned the taralli with the zest of a lemon. For the cream, I used Philadelphia cheese, simply seasoned with a little oil, salt and pepper. For the salmon, I recommend using smoked salmon, but you can also use unsmoked salmon for a lighter taste. Salmon tends to be fatty, so I recommend degreasing it with lemon. Finally, we can add some parsley and, if you like, some chives. I served this delicacy on Christmas Eve and it literally disappeared in an instant.
Ingredients
- 100g Taralli
- 160g Philadelphia
- 40g butter
- 4 slices salmon
- Q.B. Salt & Pepper
- 2 tablespoons extra virgin olive oil
- Peel of one lemon
Directions
- Start by finely chopping the taralli using a food processor or immersion blender.
- Place the chopped taralli in a bowl, add the melted butter and the zest of a lemon, mix and leave to stand.
- Pour the Philadelphia Cream Cheese into a bowl, add the oil, a pinch of salt (very little) and a pinch of pepper and stir vigorously until the mixture is creamy.
- Now all that remains is to prepare our dish, take a baking tin (I have lined it with a strip of greaseproof paper to make it easier to use), place it on the dish we are going to use for serving and pour in a few spoonfuls of taralli using a spoon, Remove the baking dish and pour the cream over it using a piping bag with a ribbed nozzle (if you don’t have a piping bag, you can use a spoon), add a few slices of salmon, a few drops of oil, lemon and parsley, washed and chopped.
- All that remains is to serve this delicious recipe.
Notes
- Of course, I’m not going to specify, but if you don’t like lemon, you can leave it out, if we want to flavour the cream instead of putting it in the taralli, we can put the zest in the cream. We can replace the parsley with chives. As for the portions, it’s up to your taste: if you like a lot of base, you can increase the number of spoonfuls to have a higher base, and the same goes for the cream.
