Baked salmon cheesecake

Salmon cheesecake

• 2 pieces lemon zest (1 x 4 cm), no white pith
• 4 spring onions/shallots, trimmed and cut into pieces
• 1 sprig fresh dill, leaves only (see Tips)
• 250 g cream cheese
• 200 g sour cream
• 300 g ricotta (see Tips)
• 3 eggs
• 1 tsp salt
• ¼ tsp ground black pepper
• 370 g hot smoked salmon, skin removed, flaked

Avocado dressing

• 1 avocado (approx. 200 g), flesh only, cut into cubes
• 3 sprigs fresh flat-leaf parsley, leaves only
• 1 spring onion/shallot, trimmed and cut into pieces
• 20 g baby pickled capers, rinsed and drained
• 20 g lemon juice (approx. ½ lemon)
• 150 g water
• salt, to taste, plus extra for seasoning
• 2 pinches ground black pepper, plus extra for seasoning
• 60 g mixed baby salad leaves
• 1 cucumber, peeled into ribbons
• 4 baby radishes, cut into quarters
• 1 lemon, cut into wedges, to serve