Smoked salmon and shrimp cheesecake
Ingredients for 8 people:
100 g breadsticks (plain)
60 g butter
1 teaspoon of sesame paste (tahini)
500 g creamy yogurt or fromage blanc
6 g of gelatin
1 sprig of fresh flat mint
5-10 sprigs of chives
Salt and pepper
½ small zucchini
80 g of smoked salmon
60 g pre-cooked shrimps
Blitz the breadsticks in a blender until they turn into crumbs. Then add the cubed butter and tahini. Blend again until sticky well buttered crumbs. Divide the mixture between 8 small rectangular stainless steel molds of 8,5 by 3 cm. Pack well.
In a bowl, mix the yogurt and gelatin, diluted in a water bath. Season with salt, pepper and chopped mint and chives. Finally, add the diced zucchini, smoked salmon and shrimps. Pour all this into the eight molds.
Refrigerate the cheesecakes for 5-6 hours or overnight. Unmold before serving and garnish with some fresh salad.