Place the lentils in a saucepan with the bay leaf and one clove of garlic. Add three times their volume of cold water. Simmer the lentils for 30 minutes then strain. Remove the bay leaf and the garlic.
Dice the shallots and brown them for a few moments in a little oil.
Place them in a blender with the lentils, the other clove of garlic (crushed), the eggs, the cream, the starch and the baking powder. Mix until smooth. Season with the salt, pepper and chopped chives. Check seasoning.
Heat a pancake pan to medium heat and add a little oil. Pour a tablespoon of the mixture in the pan and spread slightly to make a circle. As soon as the bottom of the blini becomes dry (barely a minute), flip with a spatula. Cook on the other side for 30 seconds. Set aside on a large dish.
Just before serving, reheat the lentil blinis for a few minutes in the oven. Garnish with sour cream, seasoned with the juice of half a lemon and chopped chives. Top with half a slice of smoked salmon.