Dissolve the yeast and sugar in 4 tbsp. lukewarm water, leave to rise for about 10 minutes. Warm the milk lukewarm. Put the flour in a bowl. Pour in milk and yeast and mix to a smooth dough. Cover and leave to rise in a warm place for about 1 hour
Roast the pistachios in a hot pan without fat, take them out and let them cool down. Wash the salmon, dab dry and chop finely. Peel and finely dice the shallot. Mix salmon, shallot and lemon oil. Season with salt and pepper, chill
Wash and clean the cucumber and cut it in half lengthwise, scrape out the seeds. Dice cucumber finely. Clean and wash the radishes and also dice them finely. Wash herbs, shake dry. Pluck off dill flags and chop finely. Cut chives into fine rolls. Chop the pistachios finely. Mix everything and put it in a cool place. For the vinaigrette, whisk honey, vinegar and mustard. Fold in 3 tablespoons of oil in a thin stream. Season to taste with salt and pepper.
Melt the butter and let it cool down. Stir the dough vigorously. Separate egg. Gradually stir in egg yolk, 1/4 teaspoon salt, 1 tablespoon sour cream and butter. Beat egg white until stiff and fold in carefully. Let dough rise for another 30 minutes. Heat 1 tablespoon of oil in a frying pan. Add 5 heaped tablespoons of dough to the hot fat. Fry until golden brown while turning. Remove the blinis and keep them warm. Process the rest of the dough in 1 tbsp. oil in the same way. Fry about 20 blinis. Arrange the blinis with salmon tartar and cucumber mixture. Add the rest of the sour cream and vinaigrette
Waiting time approx. 1 hour