Ingredients
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
Method
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