2 slices bread

80g butter

4g gelatine

200g cream cheese

100g goats cheese

Zest of one lemon

100g beetroot, pre-cooked and puréed

1 pack of smoked salmon slices


In a blender, blitz the bread into crumbs 

Melt the butter and mix in with the breadcrumbs

Grease two loose based 10cm mini tart tins and press in half of the breadcrumb mixture in to each

In a medium bowl, whisk the cream cheese until a light and airy consistancy is acheived, mix in the goats cheee and lemon zest

Soak the gelatine in cold water for 5 minutes, then transfer to a microwavable bowl and melt in the microwave for 15-20 seconds

Once melted, fold into the beetroot and then combine the cheese mixture

Add the mixture on top of the breadcrumbs in the moulds and refrigerate for 3 hours and until ready to serve

Serve topped with smoked salmon slices

Product Used

KitchenCraft Set of Six 10cm Loose Base Tart Tins 

KitchenCraft Lemon Zester 

Colourworks Silicone Mixing Spoon 

KitchenCraft Stainless Steel 20cm Magic Whisk