Blini with carpaccio and cucumber salsa

Finely chop the tarragon. Halve the cucumber in the length and scrape out the seeds. Cut the halves lengthwise into thin strips and cut into very small blocks.

Let the blocks in a sieve drain well and press out the moisture. Then let them drain on kitchen paper.

Mix the cucumber cubes in a bowl with salt and pepper and the tarragon. Keep them covered in the refrigerator.

Cut the figs into strips.

Drape some carpaccio on each blini. Spoon the cucumber cubes on top and garnish with strips of fig, Parmesan cheese and pine nuts from the carpaccio packaging.