(*) for fourteen to sixteen blini.
Put millet in a sieve, blanch (scald) 2 to 3 times with boiling hot water, then simmer in a quarter l of water for 15 min. on low heat. Put millet in a sieve, drain and cool a little bit.
Mix buckwheat flour, millet, wheat flour, sugar and salt. Melt yeast in 1/2 liter of warm water and pour into millet mixture, beating with a whisk until a liquid dough forms. Cover dough and let rise in a warm place for 15-20 min, beat repeatedly and let rise for another 1-2 hours. Dough is richly risen when it continually throws distinct bubbles.
For the toppings, skin and bone salmon, pick apart and mix with plucked dill. Cut maties into pieces, mix with chive rolls. Peel and dice eggs, cut onions into very fine slices. Mix egg with onions and mustard, season with coarsely ground black pepper.
Wipe a coated frying pan with oil and pour 2-3 tbsp of batter per blini. Immediately place 1 tbsp of one of the toppings on the center of the blini. When the blini are golden brown on the bottom, flip to the other side and finish until golden brown. Depending on the size of the pan, bake 3 to 4 blini at a time until the ingredients are used up. Keep the blini warm in the stove or serve them until hot in the pan.
Season sour cream with juice of one lemon, white pepper and salt to taste and stir until smooth. Serve with the blini.