Crab & salmon cheesecake

Ingredients (serves 8)

• 1 1/4 cups (100g) grated parmesan
• 3 1/2 cups (250g) fresh white breadcrumbs, lightly toasted
• 120g unsalted butter, melted
• 1 tbs olive oil
• 5 spring onions, thinly sliced
• 1 long red chilli, seeds removed, finely chopped
• 1 clove garlic, crushed
• 750g cream cheese, chopped
• 3/4 cup (185ml) thin cream
• 5 eggs
• 350g fresh crabmeat
• 3 tbs chopped dill
• 450g hot-smoked salmon* or trout fillets, flaked
• Grated zest and juice of 1/2 lemon
• Pinch of cayenne pepper
• Chervil sprigs, to garnish (optional)

Method

1. Preheat the oven to 180°C (160°C fanforced). Grease a 26cm springform pan.
2. Combine cheese, crumbs and butter, then press onto base of pan. Bake for 6-8 minutes until golden. Allow to cool.
3. Heat oil in a frypan over medium heat. Cook spring onion, chilli and garlic for 1-2 minutes until soft. Cool. Place cream cheese in a food processor with cream and eggs, and process until very smooth.
4. Transfer to a bowl, then stir in onion mixture, crab, dill, fish, zest, juice and cayenne. Spread mixture in pan and smooth top. Bake for 45 minutes or until golden and cooked through. Cool, then slice and garnish with chervil (if using).

Notes & tips

• * Hot-smoked salmon and trout are available from most supermarkets.

Thanks to Katy for this one!

-James the not so skinny cook.