For the blinis, sift the buckwheat flour and gluten free flour into a bowl and mix with a pinch of salt.
Make a well in the centre of the gluten free flour mixture and add the two whole eggs and one of the egg whites. Whisk from the centre outwards to create a thick paste.
In a separate bowl, combine the yeast, sugar and lactose free milk and leave to stand for a couple of minutes. Gradually pour the yeast mixture into the gluten free flour and egg mixture, whisking constantly, to make a smooth batter.
Add the melted lactose free butter and stir well. Cover the bowl with Saran wrap and leave in a warm place for one hour. Just before cooking the blinis, whisk the remaining egg white in a clean bowl until light, then fold into the batter.
Heat a little oil in a frying pan over a medium heat. Pour enough batter into the pan to make a 10cm/4in diameter blini. When bubbles start to appear on the surface of the batter, turn the blini over and cook the other side.
Remove the blini from the pan and keep warm while you make the rest of the blinis in the same way.Top with a tsp of lactose free cream cheese, some smoked salmon and a sprig of dill.