Smoked salmon blinis

Method

Whisk together flour, baking powder, salt and pepper. In another bowl, beat eggs with Greek yoghurt until smooth, then fold into dry ingredients until just combined. Heat olive oil in a non-stick frying pan over medium heat and drop tablespoon-sized spoonfuls of batter, cooking for 1–2 minutes each side until golden. Transfer to a warm plate. Finely dice red onion and mix crème fraîche with lemon juice and fresh dill. Top each blini with a dollop of dill crème fraîche, a slice of smoked salmon, capers, red onion and a dill sprig. Serve immediately whilst warm.