Description
A creamy, savory cheesecake layered with smoked salmon and avocado, topped with delicate dill and lemon notes, perfect for brunch or elegant appetizers.
Ingredients
Scale
- 200 grams whole wheat crackers, crushed
- 100 grams unsalted butter, melted
- 400 grams cream cheese, softened
- 200 grams smoked salmon, finely chopped
- 2 medium ripe avocados, mashed until smooth
- 2 tablespoons fresh lemon juice
- 10 grams unflavored gelatin powder
- 60 milliliters cold water
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons fresh dill, finely chopped
Instructions
- Preheat Your Equipment: Line the base of a 20 cm springform pan with parchment paper.
- Combine Ingredients: Mix crushed whole wheat crackers with melted butter and press into the pan base. Refrigerate for 20 minutes to set.
- Prepare Your Cooking Vessel: Bloom gelatin by sprinkling it over cold water, let sit 5 minutes, then warm until dissolved.
- Assemble the Dish: Beat cream cheese until smooth, fold in mashed avocado, chopped smoked salmon, lemon juice, salt, black pepper, fresh dill, and dissolved gelatin until fully incorporated.
- Cook to Perfection: Pour filling over chilled crust and smooth top with spatula. Refrigerate at least 4 hours until fully set.
- Finishing Touches: Release from pan carefully. Garnish with avocado slices and smoked salmon curls if desired.
- Serve and Enjoy: Slice with warm knife and serve chilled.
Notes
- Chill overnight for cleanest slices.
- Use a sharp knife dipped in warm water for neat presentation.
- Taste and adjust seasoning before adding gelatin.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 2 grams
- Sodium: 550 mg
- Fat: 30 grams
- Saturated Fat: 12 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 28 grams
- Fiber: 4 grams
- Protein: 18 grams
- Cholesterol: 65 mg
Keywords: Avocado Salmon Cheesecake, savory cheesecake, smoked salmon, avocado dessert, brunch recipe