Ingredients
Preparation
- Slice the Norwegian salmon into 1 cm cubes and marinate in olive oil mixed with grated ginger and a little ground pepper. Keep in a cool place until ready to serve.
- Crumble the crackers into a salad bowl. Add the melted butter, the juice of half a lime and pepper. Mix well and fill the bottom of your cookie cutters or moulds. Put them in a cool place for 30 minutes.
- Mix the cream cheese and the ricotta and then grate the kaffir lime on top. Add a little salt and pepper. Fill the moulds with this mixture and put them in a cold place for a minimum of 4 hours or overnight.
- Finish the Norwegian salmon tartare just before serving. Cut the mango into small cubes and add them to a salad bowl with the salmon and marinade, pomegranate seeds, chopped chives, coriander, lime juice and add salt and pepper to taste.
- Take the cheesecakes out of the refrigerator and tap them with a knife to loosen them from the moulds and place on a serving plate. Top the cheesecakes with the salmon tartare and serve with babyleaf salad.