Classic smoked salmon on blinis with sour cream is the perfect companion to a glass of cold champagne.
Use a lemon zester to peel thin strips of lemon zest, avoiding the bitter white pith. Set the strips aside.
Stack the smoked salmon, cut it with a very sharp knife into thin strips, rotate the stack 90° and cut again to get fine dice. Transfer to a bowl.
Add the juice of half a lemon (or more to taste) and season with freshly ground black pepper.
Add the finely chopped shallot and mix well.
To serve, spread a layer of sour cream on each blini, place a spoonful of the salmon mixture on top, and garnish each with a small sprig of dill and a strip of lemon zest.
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