600gr cream cheese
1/2 cup flour
1 teaspoon freshly ground pepper
1 tbsp of baking powder
200 gr smoked salmon
Base: 100 gr butter
50 gr water
1 cup of roughly crushed crumbs of either cream crackers or ritz like crackers.
1 cup of cheese crackers like ritz, or cream crackers for a more neutral taste, crushed.
Melt butter and water, incorporate crushed biscuits and stir quicky, spread and pack firmly onto bottom of 8 or 9 inch spring form, buttered and floured, or lined with wax paper, then put aside in fridge to set.
Beat cream cheese, flour, eggs, baking powder, ground pepper until smooth and set aside.Do not add any salt to the mixture as the smoked salmon is salty enough to season it.
Chop smoked salmon in roughly half centimeter bits. Incorporate to mixture, whish and pour into springform.
Bake @ 180 for 30-40 mins until lightly golden brown and well risen. It should feel firm to the touch in the centre. It will flatten while cooling. Set aside and refrigerate until decorating time. This should be done at the last minute to ensure dill looks fresh.
It is best to precut slices before decorating.
When cake is cooled and chilled, For topping, prepare a glaze with water and arrowroot until it goes clear and paint on top of cake with glaze, then sprinkle with generous amount of dill, until cake is fully covered. Place sliced lemon in a circular fashion on each slice. Serves 10.