As demonstrated at RHS Malvern Spring Garden Show

Created by Felice Tocchini of 'Fusion Brasserie' - winner of the "Best Restaurant Award" in Worcestershire. This wonderfully refreshing dish uses our Dill & Mustard Sauce to create a super starter, or perfect light lunch for the summer months. Another Felice masterpiece!
www.fusionbrasserie.com

 

Serves 4+ Ingredients: Base 25g butter (melted) 6 wholemeal biscuits (crushed) Filling 225g smoked trout 150g curd or cream cheese 150ml natural yoghurt 75g butter 1 tsp horseradish sauce 1 tsp chopped dill 1 tbsp chopped spring onion Juice of ¼ lemon Salt and pepper ¼ tsp of mace or nutmeg 1 egg white (stiffly beaten) Three Counties Gourmet 'Dill & Mustard Sauce'

Prepare the base, by mixing together the biscuits and butter. Press over in four moulds and leave to set.

Combine cheese and yoghurt together in a mixing bowl. Add the lemon juice, horseradish, dill, onion, and mace and mix well.

Add the flaked smoked trout and butter and gently fold in the egg whites. Adjust the seasoning to your taste.

Spoon mixture over the biscuit base in equal proportions until level with the top of the mould. Leave in the refrigerator to set.

To serve, take the cheesecake out of the mold, place on the centre of the plate and drizzle a little of our Dill & Mustard Sauce around the edge. Garnish & serve.

This is a great dish for entertaining as it is not only super-posh, but it can be prepared ahead of time and assembled when you are ready for it, leaving you free to mingle with your guests and have a drink without getting frazzled. I think this would make an elegant start to the perfect summer barbecue, but you could also serve it on Christmas Day.

© Felice Toccini & Delia Swift (June 2009)