Salmon Cheesecake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 6,661 cal. | (317 %) | ||
| Protein | 293 g | (299 %) | ||
| Fat | 578 g | (498 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.9 g | (43 %) |
| Vitamin A | 6.2 mg | (775 %) | ||
| Vitamin D | 33.4 μg | (167 %) | ||
| Vitamin E | 26.7 mg | (223 %) | ||
| Vitamin K | 130 μg | (217 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 5.2 mg | (473 %) | ||
| Niacin | 99.4 mg | (828 %) | ||
| Vitamin B₆ | 3.9 mg | (279 %) | ||
| Folate | 717 μg | (239 %) | ||
| Pantothenic acid | 9.1 mg | (152 %) | ||
| Biotin | 71.5 μg | (159 %) | ||
| Vitamin B₁₂ | 28.6 μg | (953 %) | ||
| Vitamin C | 143 mg | (151 %) | ||
| Potassium | 5,625 mg | (141 %) | ||
| Calcium | 1,531 mg | (153 %) | ||
| Magnesium | 368 mg | (123 %) | ||
| Iron | 12.5 mg | (83 %) | ||
| Iodine | 195 μg | (98 %) | ||
| Zinc | 7.9 mg | (99 %) | ||
| Saturated fatty acids | 328.9 g | |||
| Uric acid | 92 mg | |||
| Cholesterol | 1,716 mg | |||
| Complete sugar | 70 g |
Ingredients
- Ingredients
- 300 grams Smoked salmon (sliced)
- 4 sheets white gelatin
- 1 Cucumber
- 600 grams cream cheese
- 1 Tbsp Horseradish (from a jar)
- 3 Tbsps chopped fresh Dill
- 2 centiliters Noilly Prat
- 200 milliliters Whipped cream
- 1 tsp lemon juice
- salt
- freshly ground white peppers
- ½ tsp peppercorns
- Ingredients
- 300 grams Smoked salmon (in slices)
- 4 sheets white gelatin
- 1 Cucumber
- 600 grams cream cheese (pure)
- 1 Tbsp Horseradish (Glass)
- 3 Tbsps freshly chopped Dill
- 2 centiliters Noilly Prat
- 200 milliliters Whipped cream
- 1 tsp lemon juice
- salt
- white peppers (from the mill)
- ½ tsp peppercorns
Preparation steps
Line a round dish (about 1.5 liters) (approximately 6 1/4 cups) with plastic wrap and layer the smoked salmon in overlapping design. Cut the remaining salmon into small pieces.
Soften the gelatin in cold water. Peel the cucumber peel and cut into slices. Set some cucumbers aside.
Mix the cream cheese with horseradish and 2 tablespoons dill until smooth. Warm the squeezed gelatin with the vermouth until it melts. Stir in 2 tablespoons cream cheese and stir everything into the cream mixture. Whip the cream and fold with the cucumber slices and the sliced smoked salmon. Season with lemon juice, salt and pepper. Spoon the filling into the dish and cover with the remaining slices of cucumber. Cover and chill at least 4 hours in the fridge.
Before serving, gently remove the cheeesecake from the dish onto a plate and remove the plastic wrap. Sprinkle with the remaining dill and pink peppercorns.
