erves: 8-10 Ingredients: - 500ml milk - 165g salmon, skinless - 9g sachet of gelatine - 125ml water - 200g smoked salmon

- Zest of 1 lemon - 115g mascarpone, at room temperature - 400g cream cheese, at room temperature For the base: - 75g butter - 160g oatcake biscuits,crushed to fine crumbs - tsp dried dill For the lemon jelly: - 9g sachet of gelatine - 125ml (4fl oz) water - 85ml (3.fl oz) lemon juice - 2 tbsp caster sugar For the topping: - 8 lemon slices, peel and pith removed - 8 tiger prawns - 50g smoked salmon - Sprigs of fresh dill, to decorate (optional) Method: - First make the base. Melt the butter in a saucepan, then take off the heat and mix in the biscuit crumbs and dill. Place a 20cm (8in) flan ring on a flat serv ing plate and tip in the crumb mixture. Using a flat-bottomed tumbler, press the crumbs down evenly inside the ring, then place in the fridge while you make the topping. - To make the filling, bring the milk to the boil in a saucepan. Add the fresh s almon and simmer for 10 minutes. Discard the milk and set the fish aside to cool . Put the gelatine in a jug with the water and microwave until dissolved, taking care not to let it boil. Alternatively, sprinkle the gelatine over the same amo unt of hot water and stir briskly until dissolved. Place the jug in a bowl of ic ed water to cool, but do not allow the gelatine to set. - Put the smoked salmon, fresh salmon and lemon zest in a blender or food proces sor and whiz until combined to a rough texture. Pour the mixture into a large b owl, add the mascarpone, cream cheese and cooled gelatine and whisk together. Sp oon the mixture on to the chilled biscuit base, smooth the surface, then place i n the fridge and chill for 20 minutes. - To make the lemon jelly, prepare the gelatine as before. When cool but not set , add the lemon juice and another 85ml (3fl oz) cold water. Arrange the lemon sli ces evenly over the chilled cheesecake, then pour the cool lemon jelly over the surface. Return to the fridge for 4 hours or overnight, until set. - Decorate the cheesecake with the tiger prawns, smoked salmon and sprigs of dil l, if liked,