This impressive recipes comes from The Ardent Epicure:


For the crust

  • 3/4 cup almond meal, plus more for dusting
  • 1/4 cup unbleached flour
  • 3 tablespoons sugar
  • 1 egg yolk
  • 2 tablespoons butter, softened
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • Pinch of sea salt
  • 9 inch spring form pan

For the cheesecake

  • 1 pound salmon, baked or broiled
  • 2 pounds ricotta cheese
  • 8 ounces cream cheese, softened
  • 1/3 cup aged white cheddar cheese
  • 3 tablespoons unbleached flour
  • 4 eggs
  • Juice of 1 small orange
  • Zest of 1-2 small oranges
  • 1/2 cup fresh tarragon leaves
  • 1/4 cup fresh marjoram leaves
  • 2 sprigs fresh dill
  • 1 small to medium shallot
  • 3-4 cloves garlic
  • 1 tablespoon herbes de provence
  • Fleur de sel and ground white pepper to taste

For the mousse

  • 4 ounces smokes salmon
  • 8 ounces cream cheese, softened
  • 2 tablespoons heavy whipping cream
  • Juice of 1/2 small lemon
  • Juice of 1/2 small orange
  • Fleur de sel and white pepper to taste

For the whipped cream

  • 1/2 pint heavy whipping cream
  • 1/2 tablespoon raw agave (or sugar)
  • 1/2 tablespoon cayenne pepper

For the crust

  1. In a small mixing bowl, whisk eggs, butter, almond extract and vanilla extract.
  2. Pour into a food processor adding, almond meal, four and sugar.
  3. Blend until combined.
  4. Grease your spring form pan and lightly dust with almond meal.
  5. Press crust mixture evenly across bottom of the pan.
  6. Bake in a pre-heated of 325 degrees  for about 10 minutes.

For the cheesecake

  1. In a food processor chop garlic, fresh herbs and shallot.
  2. Add all seasonings, cheeses, zest, juice and egg,
  3. blend until completely incorporated.
  4. Pour ingredients into a mixing bowl and fold in flaked salmon.
  5. Pour mixture into your prepared spring form pan.
  6. Bake in a pre-heated oven at 350 degrees  for about 1 hour,
  7. or until a toothpick comes out clean.

For the mousse

  1. In a food processor add smoked salmon until smooth.
  2. Add cream, cream cheese, juice, slat and pepper.
  3. Blend until completely incorporated.

Allow to chill for a bit.

For the whipped cream

In a mixing bowl mix cream, agave and cayenne until soft peaks form.

To serve

  1. Allow cheesecake for cool for 10-15 minutes before removing from pan.
  2. Remove outer ring of pan and cool completely on a wire rack.
  3. Once cooled spread mousse over entire cheese cake.
  4. Slice individual servings and top with your whipped cream caviar and salmon roe…

Or serve the caviars on the side 🙂


Savory Salmon Cheesecake
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