Warm the milk lukewarm. Put buckwheat flour and groats in a bowl. Press a depression in the middle, crumble yeast into it. Sprinkle sugar over it and add 4 tablespoons of milk. Put salt on the flour rim. Cover the pre-dough and leave to rise in a warm place for about 15 minutes. Stir butter and egg into the remaining milk, add to the dough and mix.
Leave to rise for another 30 minutes. Wash the dill, dab dry and chop finely, except for a little to garnish. Mix yoghurt and Dijon cream, stir in dill. Cut salmon into strips. Heat clarified butter in portions in a pan. Bake about 16 blinis from the dough. Arrange the blinis with yoghurt cream and salmon strips, garnish with dill
Waiting time approx. 35 minutes