Loch Fyne
Braden Orach
Smoked Salmon Cheesecake


  1. Line 8x 6cm stainless steel rings with acetate sheets

  2. For the base, melt the butter gently, crush the Nairn’s organic oatcakes

  3. Mix the melted butter into the crushed oatcakes, season with black pepper and mix in the 5ml of lime juice

  4. Fill each ring with about 35gms of the base and pack down with a spoon, chill until firm

  5. For the filling, separate the egg (reserve the white for use in another recipe)

  6. Soak the leaf gelatine in cold water to soften

  7. Thoroughly mix the cream cheese, egg yolk, lime zest and remaining juice, set over a pan of hot water and allow to soften

  8. Remove all the packaging from the Loch Fyne Bradan Orach and blitz on a magimix or robot coupe until semi smooth about 45 seconds on pulse

  9. Squeeze out the water from the gelatine and add to the cream cheese mix, ensure it is fully dissolved

  10. Add the cream cheese mix into the smoked salmon and blend on pulse until smooth and fully mixed

  11. Remove from the magimix bowl and place in a round bottom bowl, add in the chopped parsley and crème fraiche, taste and adjust seasoning -fill each mould with about 55gms of mix, smooth off the top and refrigerate until set

  12. To serve - demould the cheesecakes from the mould, you can leave on the acetate until just before serving do not forget to take it off as it is clear)!

  13. Serve with baby salad leaves in a citrus and Arran mustard dressing, with thinly sliced peeled cucumber.

  14. Note: if you do not have acetate sheets don`t worry, fill without, place the individual moulds on the plate and gently heat the moulds with a kitchen blow torch and slide the moulds off!

Serves: 10
Difficulty level: Medium
Recipe by


  • 200gms of Loch Fyne Bradan Orach smoked salmon

  • 200gms cream cheese (can use low fat)

  • 1 egg

  • 1 lime, grated zest chopped and juice

  • 100gms crème fraiche

  • 10gms fresh flat leaf parsley chopped

  • Pinch of cayenne pepper

  • Freshly milled black pepper

  • 1 leaf of gelatine soaked

  • Maldon sea salt to taste

  • Oatcake base

  • 200gms Nairn’s organic herb and pumpkin seed oatcakes

  • 150gms unsalted butter

  • 5ml lime juice

  • Freshly milled black pepper