Blend the flour, baking powder, and salt in a mixing bowl, gradually whisk in the beaten egg and milk, then stir in the melted butter. Stop once the mixture looks smooth and falls from the spoon in a thick, flowing ribbon.

Warm a nonstick frying pan over medium heat, melt a small knob of butter in it, and portion the batter by the tablespoon with space between the rounds. Each spoonful should settle into a small pancake without touching its neighbors.

Cook each round for about 1-2 minutes per side, turning when bubbles open on top and the edges lose their wet shine. The underside should look golden when you lift it with a spatula, rather than dark brown or scorched.

Transfer the cooked rounds to a plate, cover with a kitchen towel to keep warm, and repeat with the remaining batter. The finished blinis should feel softly springy, with golden surfaces and no wet batter at the edges.

Stir half of the chopped dill into the crème fraîche in a small bowl. The mixture should remain thick and spreadable, with the herb evenly dispersed.

Let the blinis cool slightly, spread each with the dill cream, add a folded salmon slice, and finish with the remaining dill, onion, capers, and black pepper. The cream should hold its shape beneath the salmon instead of melting into the pancake.

Place the topped blinis on a platter and tuck the lemon wedges alongside them for a light squeeze at serving. Keep the wedges separate so their juice doesn’t soak the pancakes before they’re eaten.