Prep. time: 20 minutes
Cooling time: 4 heures
Cooking time: 40 minutes

1. Preheat the oven to 160 °C / 325 °F.
2. Melt the butter in a saucepan.
3. Crush the crackers in a bowl and combine them with the melted butter. Spread the mixture over the bottom of a cake pan (preferably one with a removable bottom).
4. Chop the chives, setting a few aside for decoration.
5. Beat the eggs in a bowl. Add the carré frais, fromage blanc, 2 slices of finely chopped salmon, the chives and lemon juice. Season with salt and pepper and combine everything well.
6. Spread the mixture over the cracker crust.
7. Bake for 40 minutes.
8. Let the cheesecake come to room temperature and then refrigerate for at least 4 hours.
9. Just before serving, unmold the cheesecake and decorate the top with the remaining smoked salmon, cut into strips, and the reserved chives.