- 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
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.
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