To make the pickled radish: Thinly slice radishes using a mandoline. In a small bowl, combine rice vinegar, sugar, and a pinch of salt. Add sliced radishes and toss to coat. Set aside to quick-pickle for at least 5 minutes, pressing occasionally.

To make the blini batter: In a mixing bowl, whisk together buckwheat flour, baking powder, a pinch of salt, and a pinch of pepper. In a separate bowl, whisk eggs and skim milk. Gradually add the wet ingredients to the dry, whisking until just combined to form a smooth batter.

To make the dill-caper cream: In a small bowl, combine Greek yogurt, finely chopped fresh dill, finely chopped capers, and the juice from half a lemon. Season with a pinch of salt and pepper. Whisk vigorously until well combined and slightly aerated.

To cook the blini: Heat a non-stick pan over medium-high heat. Lightly brush with olive oil. Pour small amounts of batter (about 30ml per blini) to form 6-8cm rounds. Cook for 1-2 minutes per side until golden brown and cooked through. Repeat with remaining batter.

To sear the trout: Pat smoked trout fillets dry. If desired, lightly sear in a separate hot pan for 30 seconds per side for warmth and a slight crisp. This step is optional for time.