Mix all the ingredients for the crème fraîche together and leave in the fridge until ready to serve.
For the blini mix, tip the flour into a bowl, then season. Make a well in the middle, then add the egg yolk and half the milk. Whisk until smooth, gradually adding the rest of the milk, then the butter and chives. Whisk the egg whites until they start to stiffen, then fold into the batter.
To cook, lightly grease a frying pan, then sizzle spoonful's for 2-3 minutes on each side until golden, flipping them over when bubbling. Set aside and keep warm.
Tear off a small amount of salmon and place onto each blini.
Add a small amount of the crème fraîche on top of the salmon and a few chopped chives for decoration before serving.
Notes
The blinis can be made in advance and gently warmed through when ready to serve, to make life easier.