Burren Smoked Salmon Cheesecake

We owe this lovely recipe to Ditty's Bakery in Co Derry, Northern Ireland. It is very simple and yet classy, not to mention delicious. The best is: it doesn't require baking!
Recipe Ditty's Cheesecake with Burren Smokehouse salmon
Recipe Salmon Cheesecake Burren Smokehouse
4 People
30 mins


1 box Ditty's Smoked Oatcakes, crushed
40g butter
200g cream cheese
20ml whipping cream
50g mascarpone
lemon juice to taste
fresh chives, chopped
freshly milled black pepper
100g Burren Smoked Irish Organic Salmon


  1. Melt the butter and stir into the crushed oatcakes. Press into a small loose based flan tin (or 4 round cutters).

  2. Beat the cheese and cream together until soft. Season with lemon juice and black pepper, then stir in the chopped chives.

  3. Trim the salmon into 4 narrow strips. Finely chop the rest of the salmon and add it to the cheese mixture.

  4. Evenly spread the cheese mixture into the base and smooth out the top. Roll up the strips of salmon into a flower and place them on top of the cheese. Chill.

  5. Remove the tart from the fridge about 15 minutes before you intend to serve them to allow them to get back to room temperature.

Burren Smokehouse product for this recipe:

Burren Smokehouse smoked Irish Organic Salmon with Seaweed

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