Cream Cheese Cake with Salmon

Ingredients

• 80 g mixed herbs (dill, parsley and chives)
• 12 slices smoked salmon
• 6 sheets white gelatin
• 600 g cream cheese
• 200 g yogurt
• 150 ml whipping cream
• Salt
• Pepper (freshly ground)
• 1 Garlic clove
• 2 tsp horseradish
• Keta caviar
• herbs (for garnish)

Instructions

1. 1.

   Wash the mixed herbs, shake dry, remove stems and finely chop. Cut four salmon slices lengthwise in half, set aside. Dice remaining salmon finely and puree. Soak gelatin in cold water. Whisk cream cheese and yogurt until smooth. Beat whipping cream stiff and fold into mixture. Dissolve gelatin in a small pot over low heat, stir in 2 tbsp cream cheese mixture and combine with rest of batter. Season with salt and pepper. Peel garlic, finely chop and mix with herbs into half the cheese mixture. Fold diced salmon and horseradish into the other half.

2. 2.

   Line a springform pan with cling film, layer alternating creams and smooth each layer. Cover and chill for at least 4 hours. Release cake from mold, remove film, serve garnished with salmon slices, herbs and caviar.