Yeast, 1⁄2 Mix TL sugar and 4 tbsp lukewarm water with a fork until the yeast dissolves. Leave to rise for about 10 minutes until the volume has doubled. Warm the milk lukewarm.
Put both types of flour in a bowl, press a depression in the middle. Add yeast and 75 ml milk, stir until smooth. Cover and leave to rise in a warm place for about 1 hour.
Separate the egg. Melt 1 tablespoon butter. Stir in the egg yolk, the rest of the milk, 1 tablespoon of cream and 1⁄4 TL salt. Beat egg white until stiff, fold in. Cover and leave to rise for about 30 minutes.
Heat a little oil in portions in a large frying pan. Put 2-3 tbsp. of dough per blini in the pan and bake about 3 at a time. Bake the blini on the underside for 2-3 minutes at medium heat until golden brown.
Then turn the blini over and bake for 1-2 minutes on the other side. Place the finished blini in a hot oven at 50 °C. Use the rest of the dough to bake more blini in the same way, making a total of about 12 blini.
Melt 2 tablespoons of butter. Spread the blini with it. Stir the rest of the sour cream until smooth and spread it on the blini. Spread the salmon and caviar on top. Garnish with lemon wedges and dill.