Salmon Cheesecake by Anna from Pilvilinna

Summer is without doubt a time for family gatherings and graduation parties. Starting in May, there are many reasons to celebrate: graduations, confirmations and glorious summer weddings.

And people may still be celebrating with all kinds of ambient end-of-summer festivities in August and September. Everyone loves a good party, but preparations and serving can often be a headache. However, here’s one delicious suggestion: a salmon cheesecake! It works wonderfully at a summertime spread with other coffee or teatime treats. This cheesecake has been made possible through our partnership with Anna Jaatinen from Pilvilinna, whose creative kitchen previously brought us her paskha cake.


For the base                      
125 g sourdough rye crispbread
50 g butter

For the filling                                         
400 g plain cream cheese
75 g crème fraîche
2 eggs
2 tbsp plain flour
200 g hot-smoked salmon
Zest of 1 lemon
1 tbsp lemon juice
1 bunch dill
Lemon pepper

For topping
Various shoots and sprouts


Preheat the oven to 150 °C. Grind the crispbread in a food processor into fine crumbs or use a grater. Melt the butter in the microwave and thoroughly stir into the crumbs. Press the mixture onto the bottom of an 18 cm dish.

In a bowl, thoroughly mix together the cream cheese, crème fraîche, eggs and flour with an electric mixer or a whisk. Stir in the remaining ingredients. Pour over the base.

Bake for 50 minutes, then open the oven door for a few minutes and shut the oven off. Close the door and let the cake continue to bake in the residual heat for another hour. Let the cake cool completely or you can place it in the refrigerator and not worry about it until the next day.

Arrange a salad of various shoots and sprouts on top of the cake and garnish with edible flowers.

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