Crust: Mix the crushed biscuits and melted butter and press the mixture onto the bottom of the prepared tin. Bake for 10-12 minutes. Reduce the oven temperature to 150°C.
Filling: Beat together the two kinds of cream cheese with an electric beater for two minutes or until smooth. Add the eggs, egg yolks, sour cream and lemon juice and beat at a slow speed until smooth. Stir in the salmon, piquanté peppers, chives and lemon rind. Turn into the prepared tin and bake for 40-50 minutes or until set. Leave to cool completely, cover and chill in the fridge overnight.
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