Sift the two flours with a good pinch of salt into a bowl. Add the yeast and the warm milk and beat with a hand whisk until smooth. Add the egg yolks to the batter. Cover with a tea towel and leave to rest for 1 hour, in a warm place away from draughts, until risen.
When ready to cook, add a pinch of salt to the egg whites and whisk until they form slightly soft peaks. Stir the batter, then fold in the beaten egg whites.
Heat a heavy-based frying pan. Grease sparingly with butter, then pour in a small ladleful of the blini mixture. Cook for 1½ minutes on each side. Place the blini on a dish, cover and keep warm. Make seven more blinis (each about 12cm in diameter) in the same way, using the rest of the mixture.
Serve warm topped with Taramasalata (on this website), smoked salmon trimmings and crème fraîche, Guacamole With A Kick (on this website), or Spicy Aubergine Purée (on this website).
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Well wrapped, these blinis keep very well in the fridge. Reheat them in a low oven, wrapped in foil. You could also reheat them in a grill pan, taking care not to overheat.
Made the blinis according to the instructions except using normal 3% fat milk and accelerating the rising of the mixture (to meet lunchtime deadline) by keeping it ina steamer at 40C for 20 minutes. The finshed blinis were surprisingly light and had a pleasing nutty, only very slightly yeasty flavour. We had ours with smoked salmon, creme fraiche and dill and blackcurrent jam and creme fraiche. Delicious! Much lighter and having a more complex flavour than supermarket blinis. Will be making again - 26 Sep 2010