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Place the flour in a large mixing bowl and mix in the dried yeast, a pinch of salt and a pinch of sugar. Add the whole eggs and warm milk, then mix well until everything is fully combined.
Cover the bowl with cling film and set aside somewhere warm to rise for up to an hour, or until the mixture has doubled in size.
After this time, place the egg whites in a clean bowl and beat with the remaining pinch of salt until just firm. Gradually add to the flour mixture, folding carefully so as not to beat out too much air.
Preheat the oven to 200°C/gas mark 6.
To cook, place a blini pan over a medium heat with 1 tsp of oil and ½ tsp of butter. Drop 2 large spoonfuls of the mixture into the pan to cover the base completely and cook for 2–3 minutes until just set on the bottom.
Transfer the pan to the preheated oven and bake for 4 minutes. Loosen the blini in the pan and flip over to reveal the underside then return to the oven to finish cooking for 2 minutes.
Set aside to cool while repeating the process to make 4 blinis in total. Alternatively, the blinis can be cooked in 4 separate pans.
To serve, spread each blini with a spoonful of cream cheese, topping with a slice of smoked salmon and a teaspoon of caviar. Scatter over the dill fronds to garnish and finish with a grinding of black pepper.