Buckwheat blinis with smoked salmon and salmon roe

Warm the milk over medium heat until lukewarm; test with a clean finger and turn off as soon as warmth is felt.

Sift the flour into a bowl, add the yeast and salt and mix. Make a well, pour in the milk and whisk in the flour a little at a time to a smooth batter.

Scrape down the sides with a spatula so the batter does not dry out, cover with plastic wrap and leave in a warm place about 30 minutes until foamy.

Separate the eggs; add the yolks to the batter with the melted butter and whisk.

Season the egg whites with a pinch of salt and whip, starting on low speed then higher, until firm.

Fold in about half the whites, turning the bowl, breaking up big pieces; fold in the rest until no white shows.

Let the batter stand 5 to 10 minutes.

Heat the cast iron egg pan on medium, melt in an extra ounce of butter and grease the rounds.

Add the batter to the rounds; when little bubbles show all around, flip with a small spatula after a few seconds. Remove when ready and repeat.

Top each blini with a dollop of sour cream, a twisted small slice of smoked salmon (halved if big), salmon roe and a dill sprig.