This is a delicious and impressive recipe for a light lunch or a starter course. Use the best quality smoked salmon you can find.
Either use a strip of acetate paper as a mould or use a cookie cutter. If using acetate, fold into a circle and tape the two ends together to make a circle. Make two circles.
Place oat biscuits into a sandwich bag and bash into crumbs with a rolling pin. Alternatively, pulse in a food processor.
Melt the butter and then add to crumbed biscuits into the butter. Mix well.
Press the butter/crumb mixture into the bottom of the hoops. Refrigerate for at least 30 minutes to firm up.
Place the smoked salmon into a food processor and blend.
Add the cream cheese and blend for a few seconds. The mixture should retain a coarse texture.
Add the sloe gin if using.
If need be, add a small amount of milk to soften the mixture.
Carefully spoon the mixture onto the biscuit base and smooth the surface. Decorate with peppercorns, bay leaves or sprigs of dill.
Refrigerate to set firmly for at least two hours.