Warm up some store-bought cocktail blinis (I like the mini-versions) in the oven till warmed through (but not yet crisp) and then place on a large serving platter. Mix together ¼ cup creme fraiche, ¼ cup cream cheese, 1tbs finely chopped capers (or dill), some freshly ground pepper and a squeeze of lemon juice. Add a dollop to each blini and top with slivers of smoke salmon (if available in the shops I like to use a variety of cured salmon for flavour and colour – dill/Swedish, ginger/Japanese, beetroot/Russian). Sprinkle fragments of dill leaf over-top.

To make it even easier on yourself you can omit the smoked salmon and simply place a large dollop of store-bought smoked trout pate on each blini and garnish with a single, small caper-berry.

You can also replace the blinis with slices of pumpernickel bread which you have warmed up in the oven and then sliced into squares (I use Party Pumpernickel rounds to make the job even easier). 

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