Warm the milk lukewarm. Dissolve crumbled yeast. Stir in 1 tsp. sugar and 1 tbsp. wheat flour. Cover and leave to rise for about 15 minutes. Melt butter. Separate egg. Beat egg white until stiff. Add cooled butter, egg yolk and the rest of the wheat and buckwheat flour to the yeast milk.
Stir until smooth. Fold in the egg white. Leave to rise for about 45 minutes.
Rinse salmon, dab dry and dice very finely. Peel and finely dice the shallot. Mix both with lemon oil and season with salt and pepper. Cover and put in a cool place.
For the cucumber salad clean and wash the vegetables. Cut cucumber lengthwise in half, remove seeds. Dice radish and cucumber very finely. Wash the herbs, shake dry and cut finely. Mix vinegar, honey, mustard, salt and pepper.
Fold down 3 tbsp. oil. Mix the sauce with the salad ingredients.
Roast the pistachios in a pan and remove them. Heat 4 tablespoons of oil in the pan in portions. Stir the dough and add approx. 1 tbsp. of dough per blini to the pan. Bake at medium heat for 2-3 minutes until golden brown.
Turn and continue baking for 1-2 minutes. Place the finished blini in the oven (approx. 50 °C) and keep warm. Stir the pistachios into the cucumber salad. Arrange the blini with tartar, salad and sour cream.