Raise the yeast with a pinch of sugar in 50 ml warm milk.

Separate the eggs. Beat the yolk with the remaining 100 ml milk, and sift the flour into it. Mix it all together.

Add the risen yeast into the egg-flour mixture and allow it to leaven for 30 minutes  in a warm place, covered with a cloth or foil.

With a pinch of salt, beat the egg white into a stiff foam, and fold it carefully into the leavened dough.

Heat the rapeseed oil for frying in a lined pan, and scoop small piles of the dough on it. They are a little like the American pancake. Fry both sides. When they are done, store them covered.

Mix the cream cheese together with the finely snipped chives and place a small spoonful on each blini.

Mix the poppy seed oil and the caviar to give an extra flavor to the salty blinis.