SAVORY LEMON HERB CHEESECAKE APPETIZER WITH JALAPENO AND LIME MARGUERITE
SALMON
Salmon cure
6 ounce fillet of salmon (Cure salmon three days before using)
1/4 cup granulated sugar
1/4 cup kosher salt
1/2 fresh jalapeno pepper, diced
Zest of three limes and the juice
Zest of one orange
Cheesecake ingredients:
1/4 pound cream cheese
1/4 pound goat cheese
1/4 pound boursin au poivre cheese
1/2 tablespoon each of finely chopped dill, chives and fresh chervil
1 egg yolk plus 1 whole egg
Zest of two lemons
2 baking potatoes, peeled and sliced paper thin
12 sprigs of fresh chervil and 12 pieces of chives, two to four inches for garnish
- Mix sugar, Kosher salt, jalapeno, zests and juice together.
- Place the salmon on a wire rack and pack it with the mixture.
- Refrigerate uncovered for three days.
- Remove from refrigerator and wipe off the mixture.
- Slice as thin as possible. Put aside and make cheesecake.
- Preheat oven to 375 degrees
- Whip cheeses, egg yolk, whole egg and zest together.
- Grease a 12-muffin tin or two six-muffin tins with vegetable spray and line the potato slices in each muffin round.
- Bake for two to three minutes, until potatoes brown slightly.
- Fill the muffin pans with the cheese mixture.
- Place pans in a pan of water and bake at 375 degrees for approximately 15 minutes.
- Remove from oven and chill.
- Pop the cheesecakes out of the muffin pan.
- Bake potato side up in a 375-degree oven for four minutes to warm.
- Plate the cakes potato side up.
- Top each with a rosette of the salmon and a teaspoon of tomato salsa.
- Garnish with a sprig of fresh chevril and chives standing crisscross against the cheesecake.