GREASE A SPRINGFORM 25-30cm (10-12 inch)

MIX THE MELTED BUTTER WITH THE CRUMBS AND PARSLEY. SEASON TO TASTE. SPOON THE MIXTURE INTO CAKETIN AND SMOOTH DOWN. CHILL IN REFRIGERATOR WHILST MAKING FILLING.

SPRINKLE GELATINE OVER THE WATER IN A SMALL HEATPROOF BOWL ,LEAVE TO STAND FOR ABOUT 2-3 MIN. STAND THE BOWL IN HOT WATER AND WAIT TILL GELATINE HAD DISSOLVED,SET ASIDE TO COOL SLIGHTLY

BEAT THE CHEESE UNTIL SOFTENED, BEAT IN THE LEMON RIND AND JUICE, EGG YOLKS, TOMATO PUR?E AND SOURED CREAM. STIR IN THE LIQIUD GELATINE AND SEASON TO TASTE. LEAVE THE MIXTURE UNTIL TO THE POINT OF SETTING.

WHISK EGG WHITES UNTIL STIFF. USING A LARGE METAL SPOON FOLDLIGHTLY BUT THOROUGHLY INTO THE CHEESE MIXTURE WITH THE CHOPPED PRAWNS AND SALMON. TURN THE MIXTURE INTO PREPARED TIN AND GENTLY TILT IT TO LEVEL SURFACE. CHILL IN REFRIGERATOR FOR 3-4 HOURS OR UNTIL SET

RUN A ROUND BLADED KNIFE AROUND THE SIDES OF CHEESECAKE,THEN REMOVE CAKE FROM TIN AND TRANSFER TO SERVINGPLATE

BEAT CHEESE WITH MAYONNAISE,PARSLEY AND LEMON JUICE UNTIL VERY SMOOTH. PIPE OVER CHEESECAKE. GARNISH WITH PRAWNS