Melt the butter and stir into the crushed oatcakes. Press into a small loose based flan tin (or 4 round cutters).
Beat the cheese and cream together until soft. Season with lemon juice and black pepper, then stir in the chopped chives.
Trim the salmon into 4 narrow strips. Finely chop the rest of the salmon and add it to the cheese mixture.
Evenly spread the cheese mixture into the base and smooth out the top. Roll up the strips of salmon into a flower and place them on top of the cheese. Chill.
Remove the tart from the fridge about 15 minutes before you intend to serve them to allow them to get back to room temperature.
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