Recipe by Michael Kitts & Maximilian Rauch of Emirates Academy of Hospitality Management – Dilmah Real High Tea Global Challenge 2015 Gold Medal Winners
100g Cream Cheese, softened
1ea Avocado, ripe
1ea Lime, zest & juice
1shts Geletin, soaked in cold water
200ml Double cream
40g Home smoked salmon (Cold smoked)
40g Salmon (Hot smoked)
5g Dill, chopped
3 Oat biscuits, crushed
1ea Lemon, zest only
Caviar to decorate
In a large mixing bowl, beat cream cheese and avocado.
In another bowl, whisk the cream until soft peaks are formed.
Combine the cheese, cream, zest and juice.
Fold in the melted gelatin. Season.
Add the melted butter to the biscuits and chopped dill.
Place biscuit mixture into ‘form’.
Line with cold smoked salmon, pipe in cheese-cake mixture, place in hot smoked salmon, fill with remaining mixture. Level off.
Top with plain set cream cheese.
Combine the cream cheese and tea mixtures together.
Melt the butter, add the crushed biscuit, mix well and line base of mould.
Pour the cheese mixture on top.
Allow to set. Garnish with ginger and mint.