Blinis with Smoked Salmon
Separate the eggs. Combine the buckwheat flour, all-purpose flour and a pinch of salt in a large bowl. Dissolve the yeast in the lukewarm milk and stir into the flour along with the melted butter. Mix well, cover and let stand in a warm place for about 15 minutes.
Beat the egg whites until stiff and fold into the batter.
Heat a bit of butter in a non-stick pan and spoon about 1 tablespoon of the batter in. Cook until small bubbles begin to rise to the top, then flip and cook the other side for 1-2 minutes. Cover with aluminum foil to keep warm and repeat with the remaining batter.
Serve topped with sour cream, thinly sliced smoked salmon and a small dollop of caviar.