To make the miso mayo place the egg yolk, mustard, garlic vinegar in a food processor, blend then slowly add in the sesame oil while the processor is still running, pour it all in the add the miso and chili.
To make the blinis place the flour with a pinch of salt in a large missing bowl. Make a well in the middle and place in the egg and a tbsp. of olive oil, beat together then slowly add in the milk whisking until there are no lumps.
Soft boil the quails eggs, peel them and slice in half.
Heat a pan to a medium heat and add a little olive oil. Grab a table spoon and place 1 tbsp of the mixture into the pan and cook for 1 minute each side, until nicely golden and cooked through. Repeat with the rest of the mixture.
Top the blinis with the smoked salmon, quails egg, mayo, chives and fresh lemon. Serves up!