Step 1In a medium bowl, whisk together the crème fraîche, lemon juice, shallots and dill. Season to taste with salt and pepper. This makes a generous cup dill cream which will keep, covered and refrigerated, 2 to 3 days.
Step 1In a medium bowl, mix together the flour, baking powder, salt, pepper, lemon zest, thyme, chives and parsley. In a separate bowl, beat the egg and mix it with the milk and buttermilk. Add to the bowl of dry ingredients, mixing just until blended. Stir in the melted butter.
Step 2Heat a griddle or skillet over medium-high heat until hot. Lightly butter the surface and ladle over 1/4 cup of blini batter. When it is bubbled throughout and golden brown on the bottom, flip the blini over and cook until the other side is browned. (Keep warm in the oven under a cotton cloth until the entire batch is cooked.)
Step 3To serve, spread dill cream over each blini. Drape sliced salmon over and garnish with chopped chives, diced red onion, freshly ground black pepper and caviar, if using. Serve immediately.