These cheesecake shots are indeed savoury and as far removed from what you would first associate with cheesecake. Smoked salmon and cream cheese mousse on top of a layer of lime and pistachio crumble makes the traditional salmon and cream cheese sandwiches served at High Tea pale in comparison.
In keeping with the popular trend of food layering, these hors d'oeuvre shots aptly showcase different layers of colour, flavour and texture. Quick and easy to make these party poppers will add a touch of chic glamour at your next party.
Salmon Lime and Pistachio Cheesecake Shots are savoury little hors d'oeuvres that will sparkle at your next dinner party.
Extra pistachios, smoked salmon, lime slices and dill to garnish
Salt and pepper to taste
Place the pistachio nuts, linseed meal, lime zest, pepita seed oil, salt and pepper into a food processor and blend until the mixture resembles a crumb base.
Create the cheesecake crumb base by processing the pistachios, linseed, lime zest and pepita seed oil.
Layer the crumb mixture into small glasses compacting the mixture into a firm base of approximately 1cm in height. Refrigerate while making the salmon cheese filling.
Start the cheesecake layering process by compacting the crumb base firmly into shot glasses.
In a bowl add the mascarpone and ricotta cheese, smoked salmon, dill, salt and pepper. Use a stick blender or food processor to blitz the ingredients together to form a creamy mousse.
Remove the glasses containing the crumb base from the refrigerator and fill each glass with the creamy salmon and cheese mixture until approximately ˝ full. Cover with cling wrap and refrigerate until required.
Spread a thick layer of the salmon and cheese mousse on top of the lime and pistachio crumb base.
Just before serving garnish with a sprinkling of diced smoked salmon, limes slices, dill and season with a little salt and pepper.