• 300 g (1¼ cup) whole wheat flour
• 15 g (1 tbsp) baking powder
• 1 pinch salt
• 500 ml (2 cups) milk, lukewarm
• 4 egg yolks
• 3 egg whites, whipped into stiff peaks

• 250 g (1 cup) sour cream
• 1 scallion, finely chopped
• 6 sprigs dill, finely chopped
• 16 small slices smoked salmon
• 16 capers
• 16 sprigs dill, for garnish
• To taste salt and pepper

1. Mix together the first 4 blini ingredients. Add egg yolks and mix well. Fold in whipped egg whites. Let rest for 30 minutes.
2. In a non-stick skillet, pour the equivalent of 1 tbsp of the preparation obtained in step 1 for each blini, cook over medium heat, about 2 to 3 minutes per side.

1. Mix together sour cream with chopped shallot and dill. Season with salt and pepper, set aside. Place a dollop of sour cream over each blini.
2. Form a rose with the salmon slices and place over sour cream mixture. Decorate with a sprig dill and one caper. Serve.

Serves: 16