1.In a medium bowl, combine the two flours, seeds, baking powder and salt. Add the egg, milk and lemon juice, then whisk together until smooth. Let stand for 10 minutes.
2.Heat a large nonstick frying pan and add a little butter and oil. Place small spoonfuls of the batter in the pan and let cook for 1-2 minutes over a medium-low heat until golden.
3.Flip and cook the remaining side. Continue until the batter is used up. Arrange between paper towels, cover and chill until serving.
4.For the salmon salsa, combine all the ingredients and mix well.
5.When ready to serve, warm blini in the oven for 5 minutes to take the chill off them. Spread with a small dollop of cream cheese, then top with a spoonful of salsa. Garnish with pepper.
Blini are little pikelets made with a leavening agent, so they are super-light and make the perfect companion for this zesty salmon salsa. I have used sliced smoked salmon and diced it finely so it sits well on the pikelets for easy eating!Note