In a medium bowl whisk together the flour, baking powder and 1/4 tsp salt. In a separate bowl whisk the milk, egg and melted butter. Pour wet into dry, stir until just combined (small lumps are fine). Fold in chopped dill. Let rest 10 minutes.

Cook blini

Heat a nonstick skillet over medium and brush lightly with butter or oil. Drop tablespoon-sized portions of batter onto skillet (about 20 small blini from this batter). Cook 1–1.5 minutes until bubbles form, flip and cook 30–45 seconds more until golden. Transfer to a cooling rack.

Prepare cream cheese topping

In a small bowl combine softened cream cheese, lemon zest and black pepper. Mix until smooth. Taste and adjust salt (use sparingly because smoked salmon and capers are salty).

Assemble

Top each cooled blini with ~1 teaspoon cream cheese mixture, a small fold of smoked salmon and a few capers. Garnish with a tiny dill sprig if available. Keep chilled until serving and pass on a tray.

Prosciutto Pear Crostini

Prepare crostini

Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet, brush lightly with olive oil and toast in the oven 6–8 minutes until edges are golden and crisp. Let cool.

Assemble crostini

Spread about 1 teaspoon goat cheese onto each toasted baguette slice. Top with a thin pear slice and fold a half-slice of prosciutto on top. Drizzle each with a light touch of honey, sprinkle with fresh thyme and finish with a crack of black pepper. Serve at room temperature.

Mini Caprese Skewers

Assemble skewers

On each mini skewer thread one cherry tomato, one basil leaf (folded if large) and one mini mozzarella ball. Repeat until all skewers are assembled.

Finish

Place skewers on a platter. Drizzle evenly with extra-virgin olive oil and a light drizzle of balsamic glaze. Sprinkle with salt and freshly ground black pepper to taste. Keep chilled or at cool room temperature until passed.

Herbed Mushroom Tartlets (Vegetarian)

Cook mushroom filling

Heat butter in a medium skillet over medium heat. Add minced shallot and cook 1–2 minutes until softened. Add garlic and chopped mushrooms, cook 4–6 minutes until mushrooms release liquid and it evaporates. Stir in thyme, parsley, salt and pepper. Remove from heat and let cool slightly.

Mix with cheeses

In a bowl combine the slightly cooled mushroom mixture with cream cheese and grated parmesan until evenly incorporated.

Fill tartlets

Spoon about 1 teaspoon of the mushroom-cheese mixture into each phyllo shell, smoothing the top. Arrange on a platter and garnish with a small parsley leaf if desired. Serve at room temperature.

Spicy Shrimp on Cucumber Rounds

Prepare cucumber rounds

Slice the cucumber into 16 even rounds about 1/4 inch thick. Pat dry with paper towel to remove excess moisture so toppings don't slide.

Make spicy yogurt sauce

In a small bowl mix Greek yogurt, sriracha, lime juice, chopped cilantro, smoked paprika and 1/8 tsp salt until smooth. Taste and adjust heat or salt as desired.

Assemble

Place about 1/2 teaspoon of the spicy yogurt on each cucumber round. Top each with one cooked shrimp. Garnish with a small cilantro leaf and a light dusting of smoked paprika. Keep chilled until serving.