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1. Base: Crush the TUC crackers and mix with melted butter. Press the mixture into the base of a springform pan to form the crust. Chill while preparing the filling.
2. Filling: In a bowl, mix mascarpone, ricotta, and olive oil until smooth. Stir in smoked salmon, chopped dill, and pink peppercorns. Season with Espelette pepper to taste.
3. Spread the filling evenly over the cracker base.
4. Refrigerate for at least 4 hours (or overnight) to set.
5. Garnish with extra dill and pink peppercorns before serving.
Serving: 8 slices
Calories: ~280–320 calories per slice (based on 8 servings)
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