To make the blini batter, blend the cooked beetroot and Greek yogurt with a stick blender until smooth. Whisk in the eggs, bicarbonate of soda and self-raising flour, season with sea salt and black pepper
Grease a non-stick pan with some rapeseed oil. Drop teaspoonfuls of the mixture into the hot non-stick pan. Turn over when small bubbles start to form on the surface of each, then cook for about 30 seconds and transfer to a wire rack. Repeat until all the batter is used up. You can make the blinis a day ahead and keep them in an airtight container.
Top the blinis with smoked salmon pieces, a small blob of crème fraiche and sprigs of dill and a little black pepper.
Recipe courtesy of Rachel Green for Fairburn's Eggs