Seafood cheesecake

Cooking time
30 minutes + overnight

Servings
6

Ingredient list

  • 200 g bread, grain or rye
  • 1 dl butter, melted
  • 2 tbsp gelatine powder
  • 3/4 dl water
  • 3 dl crème frâiche
  • 3 dl sour cream
  • 1 red onion, finely chopped
  • 1/2 dl dill, finely chopped
  • 160 g Abba Caviar, red mixed fish roe

Recipe instructions

1

Mix bread with butter into a smooth mass and press it on the bottom of a springform (24 cm diameter).

2

Mix gelatine powder with water in a pot and allow to swell for a few minutes.

3

Mix crème frâiche, sour cream, red onion, dill and caviar in a bowl. Save some of the caviar as topping (approximately 40 g).

4

Melt the gelatine on low heat and stir it into the crème frâiche mixture.

5

Pour the mixture over the bread in the springform. Place in refrigerator overnight.

6

Before serving, cut in small pieces and sprinkle some caviar and dill on top.