Mix the flour, yeast and salt in a large bowl. Make a well in the centre and add the egg and milk, whisking well.

Whisk the egg and milk together gradually drawing in the flour until all of it is incorporated and there is a smooth batter. Cover the bowl with cling film and leave to stand for about 1 hour, after which it will have thickened slightly.

Heat the vegetable oil in a large, flat bottomed pan over a medium heat.

Using either a teaspoon or piping bag, add the batter to the pan to make bite-sized pancakes.

Cook for 1-2 minutes, until bubbles appear on the surface of the pancakes.

Flip over and cook for another minute or until golden on both sides.

Carefully transfer the blinis to a plate and repeat with the remaining batter until all of it has been used.

Before serving, mix the cream cheese, sour cream and zest and lemon juice.

Lay out the blinis onto a platter and top with half a teaspoon of the cream cheese mix.

Next, roll up thin strips of the salmon (no wider than the diameter of the blini) and push gently into the cream cheese.

Finish off with a few cracks of black pepper and the chopped chives over the platter to season!

Serve cold with a wedge or two of lemon.