Blend crackers, arugula, and olive oil.
Form the "crust" in a 6" mold, making sure to press it well.
Mix the cream cheese, 2 oz of chopped salmon, chives, and lemon zest, then top the crust with cheese mixture.
Chill in the fridge for 15 minutes.
Remove the mold.
Garnish the cheesecake with leftover salmon, dill, peppercorns, and lemon zest if using.
