In a bowl, combine flours, yeast and salt. Add warm milk and egg yolks. Whisk until smooth. Cover with a cloth or plastic wrap. Let rest for about 1 hour in a warm and humid place.
In another bowl, beat egg whites until stiff peaks form. Fold in meringue, using a whisk because batter is sticky.
In a lightly buttered non-stick skillet, pour a little batter at a time to form small pancakes, about 5-cm (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 2.5 ml (½ teaspoon) of sour cream and 1 ml (¼ teaspoon) of fish roe. Serve blinis at room temperature.
Traditionally, in Russia, blinis are served with a mound of sour cream and a generous spoonful of sturgeon caviar. Here, we prefer trout or lumpfish roe that are more affordable.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.