Savoury cheesecake with salmon and red peppers

Prep time less than 30 mins

Cook time less than 30 mins

Serves 1

From Ready Steady Cook

Method

Place the oatcakes and melted butter into a food processor and pulse to fine crumbs. Press into two small chefs' rings placed on a serving plate.
Mix the cream cheese, goats' cheese and double cream together in a bowl and divide equally into two separate bowls. In one bowl mix in the salmon, and in the other mix in the peppers. Season both batches well with freshly ground black pepper.
Press each cream cheese mixture into the prepared chefs' rings and chill in the fridge for a few minutes to set.
Carefully remove the rings and serve.

2 tbsp chopped roasted peppers

freshly ground black pepper

8 lavender oatcakes, broken into pieces

25g/1oz butter, melted

2 tbsp cream cheese

1 tbsp double cream

2 tbsp soft goats' cheese

2 tbsp chopped smoked salmon

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