Recipe: Cheesecake fresh spinach, smoked salmon and toasted country bread

Name: Cheesecake epinards frais, saumon fumé et pain de campagne grllé
Prep time: 15 min
Total time: 735 min
Yield: 4 portions
Ingredients: 40 feuilles de jeunes pousses d'épinard frais + quelques unes pour la décoration200 g de faisselle (100 g + 100 g)150 g de fromage à tartiner ail et fines herbes40 ml d'eau (20 g + 20 g )1/2 cc d'agar-agar2 tranches de pain grillé au blé complet100 g de saumon fumé biole jus d'1/2 citron

By AFTouch-Cuisine ★ ★ ★ ★ ★ 5/5 (1 reviews) Starters

Prep 15 min

Rest 12h

Total 12h15

Servings 4 serv.

An original appetizer with no cooking required, easy to prepare and rich in flavor that can be made the day before. Very fresh and flavorful, this cheesecake is eaten without hesitation! Plus, it is rich in iron, calcium and beneficial fatty acids among others. A cheesecake with good nutritional qualities and therefore healthy.

Ingredients for 4 servings

40 leaves of fresh young spinach shoots + some for decoration
200 g of faisselle (100 g + 100 g)
150 g of garlic and herb spread cheese
40 ml of water (20 g + 20 g)
1/2 tsp of agar-agar
2 slices of whole wheat toasted bread
100 g of organic smoked salmon
juice of 1/2 lemon

Step-by-step directions

1- Blend the spinach shoots with 20 ml of water and mix the resulting juice with 100 g of faisselle and 150 g of fresh herb cheese. Season with salt and pepper and set aside.

2- Blend the smoked salmon with the remaining 100 g 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 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.

Saumon fumé Saumon Épinards