In a bowl, combine both flours with the yeast and salt. Add the carrot purée, carrot juice and egg yolk. Whisk until smooth. Cover the bowl with a damp cloth or plastic wrap. Let the batter sit for 1 hour in a warm, humid spot or until doubled in volume.
In another bowl, whisk the egg white until stiff peaks form. With a whisk, fold the egg white into the batter. The batter will be sticky.
Heat a lightly buttered non-stick skillet over medium heat. For each blini, pour 2 tsp (10 ml) of the batter into the skillet to form 1 1/4-inch (3 cm) round pancakes. To get perfectly round blinis, even out the circles of batter with the back of a lightly oiled spoon. Cook 6 blinis at a time for 1 to 2 minutes or until small bubbles form on the surface. Flip the blinis over and cook for another minute or until golden. Set the blinis aside on a plate and repeat with the remaining batter. Add a small amount of butter to the skillet between each batch of pancakes.
Assembly
Garnish the blinis with the sour cream, fish eggs, grated carrot and chives.
Note from Ricardo
Use homemade or store-bought carrot purée, which can often be found in the baby food aisle of your grocery store.
