Prepare the Blinis (if making from scratch): In a medium bowl, whisk together 125g (1/2 cup + 1 tbsp) all-purpose flour, 1 tsp granulated sugar, and 1/2 tsp salt. In a separate bowl, whisk 1 large egg, 125ml (1/2 cup) milk, and 30g (2 tbsp) melted unsalted butter. Gradually add the wet ingredients to the dry ingredients, whisking until just combined. Let the batter rest for 15 minutes. Heat a lightly oiled non-stick skillet or griddle over medium heat. Pour small amounts of batter (about 1 tbsp or 5ml each) to form 5cm (2 inch) blinis. Cook for 1-2 minutes per side, until golden brown. You should get about 24 blinis. Let them cool completely on a wire rack.

Prepare the crisp bread bases: If using pumpernickel or rye bread, use a 5cm (2 inch) round cookie cutter to cut out 24 circles from the slices. If the bread is very soft, you can lightly toast the rounds for a few minutes at 180°C (350°F) to give them a slight crispness, but be careful not to burn them. If using water crackers, ensure they are sturdy enough to hold the toppings.

Make the dill-lemon cream cheese spread: In a medium bowl, combine the softened cream cheese, sour cream (or Greek yogurt), finely chopped fresh dill, lemon zest, fresh lemon juice, and black pepper. Stir vigorously with a spoon or spatula until the mixture is smooth, creamy, and well combined. Taste and adjust seasoning if necessary, adding more lemon juice for tanginess or pepper for a bit of spice.

Assemble the canapés: Place the cooled blinis or prepared bread rounds on a serving platter. Generously spread or pipe about 1 teaspoon (5ml) of the dill-lemon cream cheese mixture onto each blini or bread round. Ensure an even layer.

Top with smoked salmon: Cut or fold pieces of smoked salmon to fit neatly on top of the cream cheese mixture on each canapé. Aim for an elegant presentation, perhaps a small rosette or a folded piece.

Garnish and serve: Garnish each canapé with a small sprig of fresh dill and a few drained capers, if desired. The capers add a briny pop of flavor that complements the salmon and dill. Serve immediately for the best texture and freshness.