For the blini mix, tip the flour into a bowl,
then season. Make a well in the middle, then
add the egg yolk and half the milk. Whisk
until smooth, gradually add the rest of the
milk, then the butter and chives. Whisk the
egg whites until starting to stiffen, then fold
into the batter. To cook, lightly grease a frying
pan, then sizzle spoonfuls for 2-3 mins on
each side until golden, flipping them over
when bubbling. Set aside and keep warm.
Make a dressing in a large bowl with the
mustard, vinegar and olive oil. Add the
leaves, then toss. Serve the salad, salmon
and blinis with some beetroot on the side.