Salmon Cheesecake


For 4 people


  • 150g Ricotta
  • 150g Light Cheese spread (Philadelphia)
  • 4 slices of smoked salmon + 1 extra for decoration
  • Juice of ½ lime
  • 4 slices of bread
  • Fresh garlic
  • Dill + chives
  • Salt + pepper


1.Toast the slices of bread in a toaster or the oven until slightly crispy – 5min. Once ready, grate fresh garlic on the top, just to perfume the bread.

2.In a large bowl, mix together the ricotta and cheese spread. Add the salt to taste, pepper, lime juice and the minced dill + chives.

3.Cut the 4 slices of smoked salmon in small pieces and add to the previous mixture.

4.Cut rectangles of baking paper that would adapt to the length and high of the cookie cutter. Start by cutting out a piece of bread and leave it on the bottom. Add the baking paper and then use a scoop to place the cheese/salmon batter on the top. Gently press the top and place in the fridge for a couple of hours.

5.When ready to serve take out the cookie cutter and baking paper. Top with fresh chives and a piece of salmon.


Nut. values (per person):

254 kcal => 16g Fat, 7g Carbs, 1g Fiber, 20g Protein