205 g packet mini blinis

200 g labneh

1 Lebanese cucumber, cut into ribbons and halved lengthways

2 × 150 g portions hot-smoked salmon, flaked

Lemon zest, to serve

Salt and pepper, to taste

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Heat the mini blinis according to the packet directions until warm and lightly golden.
Spread each warm blini with a dollop of labneh.
Top with a few cucumber ribbons and flaked pieces of hot-smoked salmon.
Sprinkle over freshly grated lemon zest, then season lightly with salt and pepper.
Arrange on a platter and serve immediately.

Swap labneh for cream cheese, sour cream, or Greek yogurt for a different texture.

Add capers, dill, or red onion for extra flavor and color.

Drizzle with a touch of honey or olive oil for added richness.

Prepare components ahead of time and assemble just before serving to keep blinis crisp.

Use gluten-free blinis or rice crackers for a gluten-free option.