Leek Blinis

1. Melt the butter and oil in a medium saute pan over medium heat. Add the sliced leeks and cook for about 5 minutes, or until softened. Remove the leeks from heat and let cool.
2. Put the leeks into a medium bowl along with the sour cream and lemon zest and stir to combine. Separate the eggs and add the yolks to the leek mixture. Stir in the flour and baking powder.
3. Whisk the egg whites until soft peaks form. Add to the leek mixture and fold to combine. Set aside.
4. Melt additional butter in a large saute pan over medium heat until it starts to bubble. Add 2 large tablespoons of mixture into the pan and cook for 2 minutes, or until bubbles appear on the surface like with pancakes. Flip and cook until golden, about 1-2 minutes more. Work in batches.
5. Meanwhile, combine the creme fraiche and the lemon zest and juice and set aside.
6. Poach the eggs for serving. To do so, bring a deep saucepan of water to a boil. Add in some white wine vinegar and break your eggs into small bowls or ramekins. Swirl the water briskly until a vortex forms and then slide in one egg. Cook for 2-3 minutes and remove the egg. Repeat process for the second egg.
7. Combine the ingredients for the mustard dressing. Whisk until completely combined.
8. To serve, place 2 pikelets on a plate and top with 2 slices of smoked salmon and a poached egg. Drizzle the mustard dressing over top and place a dollop of lemon creme fraiche on the side.