Put the flour, salt, egg, yogurt and milk into a large jug or mixing bowl and use a whisk to beat them all together to make a smooth, thick batter

Heat a heavy-based frying pan until very hot, then add just a few drops of vegetable oil, spreading the oil over the base of the pan with kitchen paper to give a light film of oil

Drop dessertspoonfuls of batter into the pan and cook over a medium-high heat for about 1 minute, or until bubbles start to appear and pop on the surface. Turn them over and cook the other sides. Repeat until all the batter is used up

To assemble, arrange the little pancakes on large plates or a serving platter. Add a teaspoonful of crème fraîche to each one, then top with strips of smoked salmon and a tiny amount Ikura. Garnish with dill sprigs, then serve