Savoury Cheesecake with Trout Tartare

The combination of flavours and textures makes for a wonderfully fresh and interesting dish for late summer days. Serve the savoury cheesecake with local trout tartare, fresh figs and asparagus drizzled with Willow Creek Persian Lime Flavoured Olive Oil. It can be prepared well in advance.

Created by Chef Mynhardt Joubert

Serves: 6 to 8 people

Ingredients

Crust
100g Bacon Kips, ground
2T butter, melted
1t thyme, chopped

Filling
500g double cream yoghurt
125g crème fraîche
100g Chevin goat cheese
30ml Willow Creek Persian Lime Flavoured Extra Virgin Olive Oil
1t minced garlic
Zest and juice of 1 lime
1T chopped chives
2t powdered gelatin
100ml cold water
Salt and white pepper to taste

Garnishes
250g fresh salmon trout, cut into 1/2 cm cubes
Half a medium red onion, finely chopped
60ml Willow Creek Fig Flavoured Balsamic Vinegar
Salt and pink pepper to taste
Asparagus, blanched
Fresh figs, halved

Method:

Line a 20cm springform tin with baking paper at the bottom.

Crust
Mix together the ground Bacon Kips, melted butter and chopped thyme until well combined.
Press the crumb mix into the tin and place into the fridge for 10 minutes.

Filling
Add the gelatine by sprinkling it over the water for it to sponge.
Place the yoghurt, crème fraîche and goat cheese in a bowl and whisk until well combined.
Add the olive oil, garlic, lime zest and juice, and chives to the yoghurt mixture and mix well. Season to taste.
Melt the sponged gelatine in the microwave for about 20 seconds and add it to the mix, bit by bit, stirring continuously.
Pour the filling over the crust and smooth over the top.
Place in the fridge for 2 hours or overnight.

Garnish
Mix together the salmon trout pieces, diced red onion and balsamic vinegar. Season to taste.
Place in the fridge for 1 hour minimum, 4 hours maximum.

Plating
Carefully tip the cheesecake out of the tin.
Top with the salmon trout, fresh figs and asparagus.

Recipe created by Mynhardt Joubert

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