Combine smoked salmon, shallots, chives, parsley, olive oil, capers, lemon zest and juice. Lightly season to taste with salt and pepper.
Combine pancake mix with 3/4 cup (175 mL) water and fresh thyme, season to taste with salt and pepper. Heat a skillet over medium heat. Make toonie-sized mini pancakes with about 1 tbsp (15 mL) batter, cook until golden brown on both sides.
Place blinis on a platter, top each with a rounded tsp (5 mL) of salmon mixture. Garnish each with a small dollop of sour cream and fresh chives. Serve at room temperature.
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