We owe this lovely recipe to Ditty’s Bakery in Co Derry, Northern Ireland. It is very simple and yet classy, not to mention delicious. The best is: it doesn’t require baking!
For 4 people
1 box Ditty’s Smoked Oatcakes, crushed
200g cream cheese
20ml whipping cream
lemon juice to taste
freshly milled black pepper
100g Burren smoked salmon
Melt the butter and stir into the crushed oatcakes. Press into 4 round cutters (or a small loose based flan tin).
Beat the cheese and cream together until soft. Season with lemon juice and black pepper, then stir in the snipped chives.
Trim the salmon into 4 narrow strips. Finely chop the rest of the salmon and add it to the cheese mixture.
Evenly divide the cheese mixture onto the bases and smooth out the top. Roll up the strips of salmon into a flower and place them on top of the cheese and chill.
Remove the tartlets from the fridge about 15 minutes before you intend to serve them to allow them to get back to room temperature.