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Mix 170g plain white flour, 1 teaspoon fast action yeast and ¼ teaspoon salt in a large bowl. Make a well in the centre and pour 1 lightly beaten medium egg and 250ml of lukewarm milk.
Whisk the egg and milk together, gradually drawing in the flour until all of it is incorporated and it’s formed a smooth batter. Cover the bowl with clingfilm and leave to stand for about 1 hour, it will have thickened slightly.
Heat a large non-stick pan with a small amount of vegetable oil. Stir the batter and, using a teaspoon, drop about eight spoonsfuls into the pan to make bite-sized pancakes.
Cook for 1-2 minutes, until bubbles appear on the surface of the pancakes. Flip over and cook for another minute or until golden. Carefully transfer the blinis to a plate and repeat with the remaining batter.
Mix 100g cream cheese with 1 tablespoon creamed horseradish, a squeeze of lemon juice and a little seasoning. Cut slices of smoked salmon into small pieces.
Top each blini with a spoonful of the cream cheese mixture and a piece of smoked salmon. Garnish with a small piece of fresh dill, a little lemon zest and black pepper, and finish with another squeeze of lemon juice and pomegranate seeds.
