Print
Prep Time
20 Minutes
Cooking Time
90 Minutes
Serves
1-2 People
Ingredients
- 1 box Ditty’s Smoked Oatcakes, crushed
- 40g butter
- 200g cream cheese
- 20ml whipping cream
- 50g mascarpone
- lemon juice to taste
- snipped chives
- freshly milled black pepper
- 100g smoked salmon, thinly sliced
Method
Crush biscuits in a plastic bag, until like crumble.
Melt butter in a saucepan, when melted remove from heat and stir in biscuits.
Place biscuit mixture into a baking tin and compact so make a firm base, place in freezer while continue.
Place Cream cheese in a mixing bowl, using a wooden spoon mix until smooth, now slowly add in cream and mix using a electric whisk, until all cream is added and mixture is smooth.
Add mascarpone, lemon to taste, snipped chives, black pepper and continue to mix.
When all ingredients are mixed remove biscuit base from freezer and layer on the cream cheese mixture.
Leave in fridge to set.
You may also like
Darina Allen’s Christmas Chocolate Yule Log
Darina Allen's Yule Log is the perfect addition to a traditional Christmas celebration. This is just one of many, many recipes that world renowned chef Darina has created. Students from all over the world flock to her Ballymaloe Cookery School to soak...Jenny Flynn’s Humble Christmas Trifle – Faithlegg
Jenny Flynn is the award-winning head chef at Faithlegg, a hotel buried deep in the quiet Waterford countryside, but very close to the sights and shopping in Waterford CityIrish Seafood Chowder
Bill Kelly is the fourth generation to head up this hotel, and we think it really sums up Rosslare. It has been such an integral part of this beachside location and now International Europort since 1895, that to imagine the place without it is unthinkable....