Mini cheesecake with salmon carpaccio, pink grapefruit and szechuan pepper

• 320g greek yoghurt
• 80g creme fraiche
• 160g salmon carpaccio
• 1 small loaf multigrain wholemeal rye bread
• 1 bunch dill
• 1 pink grapefruit Edible flowers (violets or other)
• Szechuan pepper
• Salt to taste

In a bowl, mix together the yoghurt, creme fraiche, a spoonful of chopped dill (or more) and a pinch of salt.

Use a ramekin to help cut slices of bread into 6 discs, then lightly grease the inside of the ramekins with oil and place on a tray. Add a disc of bread to the bottom of each ramekin and fill with the prepared creamed cheese mix. Cover with clingfilm and refrigerate for at least 1 hour.

Meanwhile, marinate the salmon carpaccio with the juice of half a grapefruit, a pinch of salt and freshly ground szechuan pepper.

When chilled, carefully turn out the cheesecakes from the ramekins.

Lay out the salmon slices as close as possible to one another on a chopping board and with the help of a ramekin cut out discs shapes.

Lay the salmon discs on top of the cheesecakes and decorate with flowers to serve.