Mini Beetroot Cheesecakes with Salmon

Ingredients

4 slices rye bread

125 g cream cheese

60 g goat cheese

5 tbsp full-fat sour cream

1 tbsp gelatin

2 tbsp orange juice

1 tbsp lemon juice

3 tbsp dill

1 tsp orange zest

125 g beetroot

150 ml 35% cream

160 g salted salmon

Soak the gelatin in 2 tbsp water. Boil the beetroot, purée, and press through a sieve. Cut out circles of bread using cookie cutters. Place the cutters on a parchment-lined surface and place a circle of bread in each cutter.

 Combine the cream cheese and goat cheese in a blender at low speed until smooth. Add the sour cream and lightly blend again.

Add the lemon and orange juice, zest, and dill. Microwave the gelatin for 20-30 seconds and stir until completely dissolved. Pour the gelatin into the beetroot puree.

Mix the beets with the cheese mixture, season with salt and pepper to taste. Taste; it should be delicious. You may need to adjust the flavor slightly by adding a little more lemon juice for a slight tartness.

Whip the cream until stiff peaks form and fold into the beetroot mixture in 3 additions. Pour the mixture into molds and refrigerate for at least 4 hours.

 Remove the finished cheesecakes from the pans, top with a mound of sliced salted salmon, and garnish with dill or chives.

Enjoy!