Warm the milk until lukewarm and add the yeast. Mix the yeast through the milk.
Add the milk to the buckwheat and mix well.
Add a bit of salt as well.
Split the eggs and add the yolks to the dough.
Set the dough aside on a warm place and let it rest for 20 minutes.
Peel the apple and cut it into very small pieces (brunoise)
Mix the apple pieces with the sour cream and the fresh cheese.
Add some lemon juice. Then add some honey counter the taste of the lemon. Taste and combine until you have a very tasteful mixture.
Chop the chives and add them to the mixture.
Finally add some dill, but be careful so that it does not become too dominant.
Season with pepper and salt and put it in the fridge.
Beat the egg white with a mixer until stiff, and add it to the buckwheat dough.
Heat a pan and bake the pancakes for 2 minutes on each side.
Place a slice of smoked salmon on the blini and add a quenelle of the creamy apple-cheese mixture.