Puree 2 small cooked beetroot with 75g (3oz) skinned, smoked mackerel, 2 chopped spring onions, 1 tbsp horseradish and a pinch of salt in a food processor until smooth.
In a bowl, mix the purée with 100g (3½oz) cream cheese until combined. Toast 20-25 small blinis for 8 minutes in a preheated gas 6, 200ºC, fan 180ºC oven and then cool.
Place 1 heaped tsp of the mackerel mixture on each and sprinkle with some finely chopped chives.
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