1 Blend the spinach shoots with 20 ml (0.7 fl oz) of water and mix the resulting juice with 100 g (3.5 oz) of faisselle and 150 g (5.25 oz) of fresh herb cheese. Season with salt and pepper and set aside.
2 Blend the smoked salmon with the remaining 100 g (3.5 oz) of faisselle and lemon juice until thick cream, reserving 2 tablespoons for the base of the cheesecake.
3 Finally, blend the toasted country bread with the 2 tablespoons of smoked salmon preparation until a homogeneous paste and also set aside.
4 In a small saucepan, heat 20 ml (0.7 fl oz) of water with 1/2 teaspoon of agar-agar and bring slowly to a boil, stirring frequently to avoid burning the contents.
5 Put half of the agar-agar water in the spinach preparation and mix well and put the second half in the smoked salmon preparation and mix well as well.
Assembly:
6 Place 4 presentation rings in 4 plates then, place at the bottom a heaping large spoonful of country bread preparation and press well with a small spoon.
7 Pour over and up to about mid-height of the mold the smoked salmon mixture in an even layer. Then, pour the spinach cream layer over the salmon cream layer and smooth the surface with the back of a knife.
8 Refrigerate for at least 1 hour, preferably overnight.
At the time of serving or 1 hour before, remove the ring and decorate with a few fresh spinach shoots.
Can also be presented in glasses.
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