- First make your blini batter. In a small saucepan, gently warm the milk over a low to medium heat. Crumble in the yeast and add the sugar. Stir until completely dissolved.
- Place the flour into a mixing bowl and make a well in the centre. Add the egg yolks and half of the yeasty milk mixture. Beat together with a whisk and then add the rest of the milk. Mix to form a thick batter.
- Cover the bowl tightly with clingfilm and leave somewhere warm for about 40 minutes, until bubbles begin to form and the mixture looks like it’s growing in volume.
- Meanwhile, in a medium-sized bowl, mix together all the ingredients for the horseradish cream. Whisk until soft peaks form, then season, to taste, with salt and pepper. Chill in the fridge until ready to use.
- In a clean bowl whisk the egg whites until they have formed soft white peaks. Whisk just a small amount of the egg white into the blini batter to loosen it, and then carefully fold in the rest using a spatula.
- Heat a non-stick frying pan over a medium heat and add a small knob of butter. When it has melted, spoon little mounds of batter evenly in the pan
- When the tops of the pancakes are covered in little bubbles (after about 1½ minutes), flip them over and cook on the other side for another 1½ minutes. Transfer to a plate and cover in foil to keep them warm while you cook the rest.
- Scrunch a piece of sliced smoked salmon on top of each pancake, top with some horseradish cream and sprinkle with chopped dill. Finish with a few salmon eggs, if you’re out to impress.