In a large bowl, sift in the flour, baking powder, sugar and a pinch of salt. In a medium bowl, whisk together the milk, egg, and half of the melted butter

Gradually whisk the wet ingredients into the dry ingredients, until a smooth batter forms. Transfer into the fridge for 30 minutes

While the batter chills, prepare the dill creme fraiche. In a small bowl, mix together the creme fraiche, dill, lemon zest and lemon juice. Season with salt and pepper, and place in the fridge until ready to serve

Heat a large non-stick fry pan over a medium heat. Lightly brush the pan with a small amount of the remaining melted butter

Add around one tablespoon of batter to the pan, and cook for 1 minute or until small bubbles appear on the surface. Turnover and cook for a further 30 seconds or until cooked. Repeat with the remaining butter and batter

To serve, top the blinis with the dill creme fraiche and smoked salmon