Loch Fyne Bradan Orach Smoked Salmon Cheesecake with Nairns Organic Herb Oatcakes

Made by excellent chef Colin Bussey with fresh Loch Fyne Mussels available for home delivery. http://www.lochfyne.com/Shop

1. 1

   -line 8x 6cm stainless steel rings with acetate sheets
   -for the base, melt the butter gently, crush the Nairns organic oatcakes
   -mix the melted butter into the crushed oatcakes, season with black pepper and mix in the 5ml of
   lime juice
   -fill each ring with about 35gms of the base and pack down with a spoon, chill until firm
   -for the filling, separate the egg (reserve the white for use in another recipe)
   -soak the leaf gelatine in cold water to soften
   - thoroughly mix the cream cheese, egg yolk, lime zest and remaining juice, set over a pan of hot
   water and allow to soften
   -remove all the packaging from the Loch Fyne Bradan Orach and blitz on a magimix or robot coupe
   until semi smooth about 45 seconds on pulse
   -squeeze out the water from the gelatine and add to the cream cheese mix, ensure it is fully
   dissolved
   -add the cream cheese mix into the smoked salmon and blend on pulse until smmoth and fully
   mixed
   -remove from the magimix bowl and place in a round bottom bowl, add in the chopped parsley and
   crème fraiche, taste and adjust seasoning
   -fill each mould with about 55gms of mix, smooth off the top and refridgerate until set
   To serve
   -demould the cheesecakes from the mould, you can leave on the acetate until just before serving9do
   not forget to take it off as it is clear)!
   -serve with baby salad leaves in a citrus and Arran mustard dressing, with thinly sliced peeled
   cucumber.
   
   
   Note- if you do not have acetate sheets don`t worry, fill without, place the individual moulds on the
   plate and gently heat the moulds with a kitchen blow torch and slide the moulds off!
   
   Bon Apetit!
   
   Colin Bussey