the foodies handbook

The cheesecake is a common dessert, but this simple variation using smoked salmon together with Boursin cream cheese and cucumber makes an excellent starter or light lunch.

Ingredients

Peel and deseed the cucumber. Fine dice the flesh. Crush the biscuits and oatcakes together. Melt the butter in a pan over a low heat. Stir in the biscuit crumbs. Add the wholegrain mustard. Divide the crumb mixture evenly amongst the six serving glasses. Place the Boursin into a bowl. Beat with a spoon until soft. Rub the dill into cheese. Pour in the cream. Whisk until thick. Slice the smoked salmon into thin strips. Fold into the cheese mixture. Divide evenly amongst the glasses, pouring over the biscuit crumb. Add the diced cucumber evenly over the top of mixture. Sprinkle with cracked black pepper. Chill for half an hour. Garnish with a sprig of dill and a slice of lemon. Serve.