Mix both types of flour together well.

Melt butter slightly in a small saucepan.

Warm up milk to finger warm, dissolve yeast and sugar in the lukewarm milk.

Add melted butter and yeast milk to flour mixture and stir until smooth.

Separate one of the eggs.

Add the egg yolk and the other egg to the dough and stir.

Beat the egg white with a little salt until stiff and fold in gently. Cover and let rise for 30 minutes. 

Heat clarified butter in a pan and using a tablespoon, place small dots in the pan and bake until golden on both sides. Drain on a paper towel.

Cook quail eggs in boiling water for 3-4 minutes. Remove, rinse and peel. Set aside. 

Put a teaspoon of sour cream and some caviar on each blini.

Garnish with half a quail egg and dill.

If you like, add some finely diced shallots on top.