for around thirty blinis
The day before, add 1 fresh chopped sprig of dill into 50g of whipping cream and set aside in the fridge
The next day, strain the cream to remove the dill sprigs
Season with salt and pepper and gradually whip the whipped cream in a very cold bowl
Place in a piping bag and put to one side
For the blini dough
Weigh out 150g of milk, remove 2 tbsp of the milk and put in a glass, add the yeast and dilute until dissolved, then add the rest of the 150g milk
Leave to stand for 15 minutes
In a mixing bowl, add 125g of flour, 7g of sugar, a pinch of salt and 7g of oil and mix with a whisk
Add 30g of melted butter, separate the egg (setting the egg white aside) and add the egg yolk then mix with a whisk
Add the milk and yeast mixture then mix, leave to stand for 30 minutes
Whip the egg white but not too much, so that it forms soft peaks
Gently fold the whipped egg white into the rest of the mixture with a spatula
Set the dough aside
Heat the blini/Poffertjes pan over low, medium heat (6/14)
Grease the pan and pour the batter into the blini cups
When your blini is bubbly, turn it over and let it cook for about 1 minute on the second side.
Pipe a dome of dill whipped cream onto each blini then place a small slice of smoked salmon and a sprig of dill on top
Set aside in the fridge before serving