Stack the crumpets in groups of two and using a small 3.5cm/1.5inch plain round cutter cut three circles out from each crumpet.
Transfer to a preheated, moderate grill and lightly toast on each side. Arrange on a large serving platter.
Spread each mini crumpet with a portion of the dip, then the beef slices.
Garnish with fresh dill leaves or the pomegranate relish.
Tip: Replace the crumpets with mini/party size bruschettas or cheese biscuits instead.