Salmon Cheesecake Recipe

Ingredients : Serves 4-6

150 g/5 oz digestive biscuits (graham crackers), crushed
25 g/1 oz/0.25 cup rolled oats, toasted

75 g/3 oz butter or margarine, melted
100 g/4 oz/0.5 cup low-fat curd cheese

100 g/4 oz/0.5 cup firm tofu
60 ml/4 tbsp oil
15 ml/1 tbsp lemon juice
150 ml/0.25 pt plain yoghurt

3 eggs, separated
200 g/7 oz/1 small can of pink salmon, drained
15 ml/1 tbsp powdered gelatin

15 ml/1 tbsp water
Salt and freshly ground black pepper

1/2 lemon, sliced
1/4 cucumber, sliced

Method :

Mix together the biscuit crumbs and oats, then stir in the butter or margarine. Press into a 23 cm/9 in loose-bottomed flan tin (pan). Beat together the cheese, tofu, oil, lemon juice, yoghurt, egg yolks and salmon. Sprinkle the gelatin over the water in a small bowl, then place the bowl in a pan of hot water and leave until dissolved. Stir the gelatin into the salmon mixture. Whisk the egg whites until stiff, then fold into the mixture. Season to taste, pour into the flan tin and chill until firm. When set, remove from the flan tin and decorate with the cucumber and lemon slices.