Blitz Jatz and melted butter in a food processor until they look like chunky breadcrumbs.

Line a springform tin with cling film and press the crumb mix into the base firmly.

Pop it in the freezer while you make the filling.

Clean out your food processor, then add cream cheese, sour cream, lemon zest and juice, soup mix, pepper, and the hot smoked salmon fillet. Blitz until smooth.

Pour over the Jatz base and smooth the top.

Sprinkle over chives and decorate with sliced smoked salmon and lemon.

Chill in the fridge for a few hours or overnight.

Lift it out, slice it up, and serve with extra crackers or toasted baguette.