Worth the wait
When we started eating less meat I looked around for exciting new recipes to try and I remembered this savoury cheesecake recipe I’d seen in a magazine. I didn’t realise it had been quite so long since I spotted it until I found the magazine again; it was from 2006! It was definitely worth the wait though as I’ve already made it twice AND had a request for the recipe, so here it is.
Crab and salmon cheesecake (recipe from delicious, many years ago, and serves 8-12)
1. Spread 250g fresh white breadcrumbs out on 2 baking sheets and lightly toast in the oven at 180 C / gas mark 4 for 15 minutes, stirring half way through. Set aside to cool slightly. Meanwhile, grease a deep 26cm round springform cake tin with butter.
2. Gently melt 125g unsalted butter in a saucepan. Cool slightly, then mix with the breadcrumbs and 100g grated parmesan. Press the mixture firmly into the tin and bake for 15 minutes or until golden, then set aside to cool.
3. Heat 1 tbsp olive oil in a frying pan over a medium heat. Add a bunch of spring onions, trimmed and thinly sliced, along with 1 finely chopped red chilli and 1 crushed garlic clove. Stir as they cook for 2 minutes then allow to cool.
4. In a large bowl mix 750g cream cheese, 142ml single cream and 5 large eggs until smooth. Add the onion mix along with 300g fresh white crab meat (I just used a tin), a handful of chopped fresh dill, 500g flaked hot smoked salmon (I couldn’t find this so used roasted salmon fillets), finely grated zest of 1 lemon and a good pinch of cayenne pepper. Mix well and season to taste.
5. Pour the mixture evenly into the tin and bake for 55 minutes until golden. Cool in the tin then run a knife around the edge, turn out and slice. It is best served chilled so I tend to make it the night before I need it, and try not to spend the day gazing longingly at it.