Salmon cheesecake in a glass a delicious appetizer that’s easy to make and requires no cooking, is perfect to serve at a buffet or to accompany a tasty aperitif. You can also prepare the cheesecake in a glass a few hours in advance, just keep it in the refrigerator until ready to serve. It is also perfect to serve at the holiday table or for New Year’s Eve. To prepare the cheesecake with salmon, I used Re Salmone di La Nef, a product never frozen and processed fresh, a high-quality product with salmon raised in Norway, where the cold and clear waters of the fjords offer the perfect conditions for fish farming. Re Salmone di La Nef is made from fresh raw materials and is never frozen; it is processed without dyes and additives, with reduced salt content, no added sugars, and is smoked over beech wood fire. Now let’s see how to make the salmon cheesecake in a glass, and if you try it, let me know. Barbara
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- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.8 oz Re Salmone di La Nef
- 3.5 oz taralli
- 2.1 oz butter
- 7 oz ricotta cheese
- 1 lemon (untreated)
- as needed pistachio crumbs
- as needed chives
How to prepare the Salmon Cheesecake in a Glass
Let’s start preparing the salmon cheesecake, wash the lemon well and pat it dry with paper towels, also wash the chives and chop them very finely.
Cut the butter into pieces, place it in a bowl, and melt it in the microwave or in a bain-marie. Pour the taralli into a blender and reduce them to powder, then add them to the melted butter and mix well to obtain a sandy mixture.
Pour the ricotta cheese into a bowl, work it with a fork, and add the grated lemon zest and the finely chopped chives, then mix everything together.
Now that you have everything ready, you can start assembling the cheesecake glasses, pour the taralli base on the bottom and press with a teaspoon, then add the lemon-flavored ricotta.
Take a slice of salmon and cut a strip, roll it up to create a rose, and place it on top of the ricotta, finish with a sprinkle of pistachio crumbs and grated lemon zest.
Now the salmon cheesecake in a glass is ready to be served.
How to store the Salmon Cheesecake in a Glass
Keep it in the refrigerator for 1 day
