Blinis with Smoked Salmon

Step 1: Warm a small bowl by running it under warm water, then wipe it dry. Add the warm water, yeast and 1/4 teaspoon of the sugar; mix until the yeast is mostly dissolved. A few small floating lumps are fine. Cover the bowl with cling wrap and leave it in a warm place for 10 minutes, until the surface is foamy.

Step 2: In a separate medium bowl, use a wooden spoon to mix both flours, the salt and the remaining sugar.

Step 3: Stir in the milk, butter, egg and all of the foamy yeast mixture. Mix until incorporated. The batter will be runny, like pancake batter.

Step 4: Cover the bowl with cling wrap and set it inside a larger bowl filled with 3 cm (1 inch) of warm water to create a warm environment for rising. Leave the batter in a warm place for 1 1/2 to 2 hours, until it doubles in volume and bubbles break the surface.

Step 5: Stir the batter before using. Transfer it to a piping bag fitted with a 4 mm (1/6 inch) round piping tip, or snip a 6 mm (1/4 inch) hole in the end. Tie the end loosely with a rubber band, as the batter continues to expand.

Step 6: Place a large non-stick pan over medium-high heat. When hot, remove it from the stove, spray it lightly with oil, then return it to the stove.

Tip: Always move the pan away from the heat before spraying it with oil.

Step 7: Pipe 2.5 cm (1 inch) rounds into the pan; they will spread to about 4 cm (1.7 inches). Cook the first side for 45 seconds to 1 minute, until golden spots appear in the middle and a golden ring forms around the edge. Flip and cook the other side for 30 seconds.

Step 8: Transfer the blinis to a cooling rack. Briefly wipe the pan with a paper towel, spray it with oil and heat it again. Continue cooking the blinis, keeping the pan at the right temperature.

Step 9: Let the blinis cool completely before assembling.

Step 10: Mix the dill crème fraîche ingredients until smooth. Refrigerate until needed.

Step 11: Cut the smoked salmon into 4 x 5 cm (1.5 x 2 inch) pieces.

Step 12: Spread 3/4 teaspoon of dill crème fraîche on each blini. Coil a piece of salmon on top and finish with dill. Transfer the blinis to a larger platter. Add lemon wedges and extra dill as garnishes, if desired.