Crab and salmon cheesecake

Categories: August

Ingredients

• 250g fresh white breadcrumbs
• 125g unsalted butter, plus extra for greasing
• 100g Parmesan, grated
• 1 tbsp olive oil
• Bunch of spring onions, trimmed and thinly sliced
• 1 mild red chilli, deseeded and finely chopped
• 1 garlic clove, crushed
• 750g Light Philadelphia cream cheese
• 142ml single cream
• 5 large eggs
• 300g fresh white crab meat
• Handful chopped fresh dill
• 500g hot-smoked salmon or trout, flaked
• Finely grated zest of 1 lemon
• Good pinch of cayenne pepper
• Fresh chervil sprigs, to garnish

Directions

1. Preheat the oven to 180˚C/fan 160˚C/gas 4. Spread the breadcrumbs out on 2 baking sheets and lightly toast in the oven for 15 minutes, stirring halfway. Set aside to cool slightly. Meanwhile, grease a deep 26cm round spring form cake tin with butter.

2. Gently melt the butter in a saucepan over a medium heat. Remove from the heat, cool slightly, then mix in the Parmesan and breadcrumbs. Press firmly into the tin and bake for 15 minutes, or until golden. Set aside to cool.

3. Meanwhile, heat the oil in a frying pan over a medium heat. Add the spring onions, chilli and garlic and cook for 2 minutes, stirring, until soft. Tip into a large bowl and cool slightly.

4. Put the cream cheese, cream and eggs into a food processor or blender and whizz until smooth. Add to the onion mix, along with the crab, dill, salmon, lemon zest and cayenne. Mix well, then season to taste.

5. Pour evenly into the tin. Bake for 55 minutes, until golden (a skewer inserted should come out clean). Cool in the tin. Run a knife around the edge, turn out and slice. Garnish with chervil and serve.

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