Smoked salmon and herb cream cheese cake

Ingredients for 1 servings:

• 180 g biscuit(s) (shortcrust pastry)
• 80 g butter, soft
• 600 g cream cheese
• 200 g yogurt (natural)
• 8 slices of smoked salmon
• 150 ml whipped cream
• 2 tsp horseradish
• 6 sheets of white gelatin
• 80 g herbs (dill, chives)
• 1 clove(s) garlic

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Finely crush the 180g of shortcrust biscuits in a freezer bag and mix with the 80g of softened butter. Line a cutting board with baking paper and place a rectangular cake tin (approx. 20 x 35cm) on it. Press the biscuit mixture flat into the cake tin (approx. 0.5cm thick). Place in the refrigerator and allow to set. Chop the smoked salmon slices and puree finely. Soak the 6 sheets of white gelatin in cold water. Mix the cream cheese with the yogurt until smooth. Whip the cream until stiff and fold in. Squeeze out some of the gelatin and dissolve it in the microwave (see the respective instructions). Gradually stir 3 tablespoons of the cream cheese mixture into the dissolved gelatin and then stir into the remaining cream cheese mixture. Season with salt and pepper. Halve the cream cheese mixture. Stir the pureed smoked salmon and 2 teaspoons of horseradish into one half of the mixture. Squeeze the garlic clove into the other half of the mixture and mix it with the 80g of mixed herbs (dill, chives; other herbs, if desired). First spread the smoked salmon cream cheese mixture onto the biscuit base, then the herb cream cheese mixture. Cover and chill in the refrigerator for at least 4 hours (preferably overnight). Cut the finished smoked salmon and herb cream cheese cake into cubes (approx. 2.5 x 2.5 cm). It’s perfect as finger food or for a buffet.