Trim and slice radishes as thinly as possible. Trim and, using a peeler, shave long ribbons of cucumbers. Cut chives into 1/4" lengths. Peel and halve shallot. Slice into thin strips like sticks (julienne).

Whisk together 2 Tbsp. egg, milk, 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper in a medium mixing bowl. Reserve 2 Tbsp. flour to adjust consistency. Add remaining flour to egg-milk mixture and stir to combine. Mixture should be slightly thinner than pancake batter and should fall in a thin ribbon when whisk is lifted out of bowl. If batter seems too thin, whisk in reserved flour 1 tsp. at a time. If batter seems too thick, whisk in 1 tsp. water at a time.

Heat a medium non-stick pan over medium heat. Add 1 tsp. olive oil, swirl around pan, and wipe out. Add 1 Tbsp. batter per blini, flipping onto second side after 1-2 minutes, or when blinis are slightly browned. Cook in batches until you've made 12 blinis. You will likely have extra batter. Reserve on a plate and keep warm. Wipe pan clean.

In a mixing bowl, whisk together vinegar, sugar, and a pinch of salt and pepper. Add radishes, shallot, and cucumber ribbons. Toss to coat. Return pan used to cook blinis to medium heat. Add 1/2 tsp. olive oil and remaining liquid eggs. Stir constantly until eggs are set, 2-3 minutes. Season with a pinch of salt and pepper. Remove to a plate and prepare to serve.

Serve six blinis on a plate and top with smoked salmon. Garnish with sour cream and chives. Serve alongside scrambled eggs and cucumber salad.