Finely mash the sheep`s cheese. Mix with cream cheese and milk until creamy. Wash, drain and finely chop the chives. Stir the chives into the cheese cream except for 2 teaspoons. Season to taste with pepper and possibly salt.
Clean and wash the cucumber. Halve lengthways and core. Cut the cucumber into 4 pieces. Clean and wash the peppers and cut into 8 equal wedges. Wash and drain the lettuce leaves.
Pour the cheese cream into a piping bag and squirt it onto the vegetables with the large perforated nozzle (or fill it with a tablespoon). Arrange the boats on the lettuce leaves. Sprinkle with the remaining 2 teaspoons of chives and serve.