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Smoked salmon cheese cake

Serves: 6-8
Ingredients
Butter ½ cup
Salty biscuit, crushed 200 gm
Parsley, chopped 3 tbsp
Lemon rind 1 tbsp
Lemon, sliced to garnish
Salmon pieces to garnish
Onion, green, sliced to garnish
Caper to garnish
For the filling:
Cheese, soft, full fat 2 cup
Lemon juice 3 tbsp
Sour cream 1 cup
Mayonnaise ½ cup
Tomato ketchup 1 tbsp
Egg, separated 4 pc
Gelatine sheet 2 pc
Salmon, smoked, chopped 200 gm
Cucumber, grated 1 pc
Olive, green 100 gm
Salt and pepper to taste
Method
Melt the butter in a saucepan over medium heat.
Add the biscuits, lemon rind and chopped parsley.
Press the mix into the bottom of a round cake pan and chill.
For the filling, mix the cheese with lemon juice, egg yolks, chopped salmon, green olives, grated cucumber, ketchup, cream, mayonnaise, salt and pepper in a large mixing bowl.
Put the gelatine in a heatproof bowl over a saucepan of hot water and stir until the gelatine has melted.
Add the gelatine to the cheese mixture and mix well.
Whisk the egg whites until stiff and fold lightly into the cheese mixture.
Layer the bottom of a cheesecake pan with the butter and biscuit mixture. Spoon the cheese mixture into the pan and shake the tin gently to level the surface.
Chill for 2-3 hours.
Take the cheesecake out of the pan and decorate with salmon, onion, lemon and caper.

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