Salmon and beetroot blinis

Makes 20

20 shop-bought cocktail blinis 150g Black Pepper Boursin cheese juice of 1 lemon 160g pack hot smoked trout or salmon 1 small cooked beetroot, blitzed until chopped small fresh dill, separated into sprigs Heat the oven to 200C°/gas mark 6. Put the blinis on a baking tray and lightly warm in the hot oven to crisp them up. Transfer to a serving platter.

Mix the Boursin with a little of the lemon juice. Spread a dollop on to each blini, then top with a few flakes of fish.

Toss the beetroot in a little lemon juice, spoon a little on top of the fish, then add a sprig of dill to serve.