To make the blini: In a large bowl combine flours, yeast, and sugar. Add milk and heat until batter is smooth. Cover and let rise in a warm place about 1 hour or until double in size.
Add egg yolks, butter, sour cream, and salt; mix thoroughly. In a small bowl beat egg whites until medium peaks form; fold into butter.
Heat lightly oiled griddle over medium-high heat. Spoon 1 tablespoon batter onto hot griddle. making several blini at a time. Cook until tops are bubbly and bubbles burst; turn and cook second side until golden. Keep warm.
FOR THE SALMON BURGERS:

1 1/2 pounds of skinless salmon
1/2 pound of skinless smoked salmon
4 tablespoons of snipped chives
1 tablespoon of  lemon juice
2 teaspoons of extra-virgin olive oil
1/2 teaspoon of freshly ground black pepper
Pinch salt
Non-stick cooking spray for spraying patties
Dill mustard


To make the salmon burgers: Cut the fresh and smoked salmon into very small pieces. In a blender or food processor, pulse together, in batches, about 10 to 15 seconds each, until blended. Combine ground salmon, chives, lemon juice, olive oil, pepper, and salt; mix lightly.
Line a tray with waxed paper and spray lightly with cooking spray. Shape salmon mixture into 32 two-inch diameter patties and place on waxed paper. Spray tops of burgers with cooking spray. Cover with waxed paper and place in refrigerator for 5 minutes. Use a spatula to transfer and arrange patties carefully on cooking grate. Grill 4 to 5 minutes for medium (160°F/60°C), turning once two-thirds through grilling time.
To make the appetizer, top each blini with a smoked salmon burgers and a dollop of dill mustard. Makes 16 servings.