- Blinis (from supermarket)
- Smoked salmon
- Creme fraiche
Method
Bung the blinis in the oven for about 5 mins (until hot) then cut the salmon into 10p piece sized bits and pop on top. Then add a smidge of creme fraiche and if you are feeling very exotic, add some mock caviar (or if you're the most upmarket student in the world, add real caviar!).