Avocado and Salmon Cheesecake is a delicious appetizer that is easy to make and requires no cooking, perfect for any occasion, even the most special and refined. It’s also a great idea to serve during the Christmas holidays or in the summer as an alternative for lunch or dinner. You can make the salmon and avocado cheesecake in a single-serving version using small pastry rings or make it larger and cut it into pieces or slices using a 20 cm mold. To prepare the salmon and avocado cheesecake, I used taralli to create the base, but you can alternatively use crackers or Ritz. Now let’s see how to make the avocado and salmon cheesecake, and if you try it, let me know. Barbara

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Difficulty: Very easy
Cost: Inexpensive
Rest time: 10 Minutes
Preparation time: 10 Minutes
Portions: 2
Cooking methods: No cooking
Cuisine: Italian
Seasonality: All seasons

Ingredients

3.5 oz taralli
2 oz butter
1 avocado
Half lime (or lemon)
to taste extra virgin olive oil
to taste salt
3.5 oz cream cheese
1.75 oz smoked salmon

How to Prepare Avocado and Salmon Cheesecake

Let’s start preparing the Avocado and Salmon Cheesecake by crushing the taralli until they are powdered,
melt the butter in the microwave and then pour in the taralli, mixing until you have a homogeneous and moist mixture.
Place the pastry ring on a plate and pour in the taralli,
compact it well and refrigerate for 10 minutes.
Scoop out the avocado and place the pulp on a plate,
mash it with a fork,
add the juice of half a lime or half a lemon,
season with extra virgin olive oil,
salt
and with the cream cheese,
mix very well to get a homogeneous cream.
Take the taralli base from the refrigerator, pour the avocado cream and level it well.
Cut the salmon into strips and make a rose to place in the center of the cheesecake, then decorate with lime slices.