Ingredients
For the base:
50 g crackers (preferably whole wheat)
20ml of olive oil
For the cream:
150 g FAGE Total or FAGE BeFree yoghurt
50 g smoked salmon
Pepper
Lime zest
For the garnish:
Smoked salmon
Arugula
Pistachio grain
Lime zest
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Steps
- Crumble the crackers and combine them with the olive oil.
- Transfer the mixture into a hinged mould and form the cheesecake base. Leave to rest in the refrigerator.
- For the filling, mix yoghurt, salmon, pepper and lime zest in a bowl. Once you have a firm cream, pour the filling over the base.
- Leave to rest for at least 3 hours in the fridge, add the topping and the cheesecake is ready.
