• Mix the milk with the lemon juice and set aside whilst you prepare the flour.
• Mix flours with baking powder, then add the egg yolk and stir in.
• Gradually add the milk.
• In a separate bowl whisk the egg white until soft peaks then fold into the flour/milk mixture a little at a time with a spoon until you have a smooth batter.
• Heat a non stick frying pan over a medium heat and add a little oil.
• Place ½ tablespoon of the batter into the pan, leaving a bit of room between the blinis to allow them to spread, and cook for a couple of minutes.
• Once you start to see bubbles appearing on the top of the blinis, flip them over with a spatula and cook for another minute more until they are cooked through.
• (If the pan is getting a bit hot, turn the heat down slightly.)

Horseradish cream cheese

• In a small bowl whisk the cream cheese with the yogurt and horseradish and season to taste with black pepper. Set aside.

To serve

• Top each blini with ½-1 teaspoon of cream cheese and a slither of smoked salmon and sprig of dill.
• If serving warm, serve straight away. If serving cold, once the blinis have the topping on you can store them covered in the fridge but serve within 4-5 hours.