Mix the cream cheese and tartare sauce together until a smooth spread has formed. Lay out the blinis and slather them generously but tidily with this mixture.

Divide the hot smoked salmon into chunks and flake it slightly with your finger tips so it spreads and flattens a little with the grain. divine between the blinis.

Now time to make them beautiful - Half your cares and top each one with two halves. Cut your onion into a wedge, and very finely slice. Add one tiny slice to each piece. 

if y=using dill, break a .5cm leave off and top each blini with one of these. I used basil, and really enjoyed the fragrance it brung - I stacked four large basil leaves and finley sliced, then sprinkled Over the top. 

Season all morsels with man grind and fresh cracked pepper, then move them onto your serving platter, and serve immediately.