(Serves six)

100 g plain flour
1 tsp salt
100 g porridge oats
100 g butter
Hot water to mix
Cream cheese
400 g pack smoked salmon
Small jar crème fraîche
Small jar black or red lumpfish caviar
Chives to garnish

Preheat the oven to 190ºC and butter a large baking tray. Sift the flour and salt into a mixing bowl and stir in the oats. Rub in the butter, then add enough hot water to make a fairly firm dough.

Turn the dough out on to a floured surface, knead lightly, and roll it out to the thickness of a one euro coin. Stamp out six 10-cm rounds, re-rolling as necessary, put them on the baking tray and bake for about 15 minutes, or until crisp and golden. Cool on a wire rack.

Spread the oatcakes with a thin layer of cream cheese, then ruffle two slices of smoked salmon on each one. Top with a spoonful of crème fraîche and a teaspoon of caviar and garnish with chives.