In a bowl, combine flours, yeast and salt.

Add warm milk and egg yolks. Whisk until smooth.

Cover with a tea towel.

Let rest for about 1 hour in a warm place.

In another bowl, beat egg whites until stiff peaks form.

Fold in meringue, using a whisk.

In a lightly buttered skillet, pour a little batter at a time to form small pancakes, about 2-inches in diameter.

Cook for about 1 minute or until small holes form at the surface of the batter.

Turn blini over and cook for about 1 more minute. Repeat with remaining batter.

Garnish each blini with ½ teaspoon of sour cream and ¼ teaspoon of fish roe and/ or smoked salmon.

Serve blinis at room temperature with some chilled vodka or champagne