Mar 9, 2010
Beetroot cheesecakes with goat cheese and salmon
I love combination of beetroot and smoked or salted salmon. In this recipe all components are perfectly balanced. An interesting light lunch or good accompaniment for boiled potatoes.
For 4 small cheesecakes:
4 slices of Pampernikel bread (any dense rye bread),
125 gr. cream cheese at room temperature,
60 gr. fresh goat cheese,
5 tablespoons sour cream,
1 tablespoon gelatin,
2 tbsp orange juice
1 tablespoon lemon juice
3 tbsp chopped dill,
1 tsp grated orange zest,
125 gr. boiled beetroot pureed in blender,
150 ml. double cream
160 gr. salted salmon.
Soak gelatin in 2 tablespoons of water.
Cut out circles of bread using mold rings. Place mold rings on the tray laid with parchment paper and put bread circle in each mold ring.
Mix cream cheese and goat cheese and whip in a blender at low speed until smooth, add sour cream and beat again slightly. Add lemon and orange juice, zest and dill.
Heat the gelatin in the microwave for 20-30 seconds and stir until completely dissolved. Pour the gelatin in the beetroot puree. Mix beetroot with cheese mixture, add salt and pepper to taste.
Whip the cream until soft peaks and add to the beetroot mass. Fill prepared mold rings with cheese mixture. Refrigerate for at least 4 hours.
Remove cheesecakes from the molds, top with chopped salted salmon, garnish with dill or chives.