Buckwheat Blinis with Smoked Salmon, Caviar, and Crème Fraiche

Buckwheat Blinis with Smoked Salmon, Caviar, and Crème Fraiche
1 1/4 cups warm milk
1/2 tsp sugar
1/2 tsp yeast
1/2 cup buckwheat flour
2/3 cups all-purpose flour
1/4 tsp salt
2 each eggs
2 Tbsp sour cream or crème fraiche
1/4 cup heavy cream
rice bran oil for cooking
1/2 filet cold-smoked salmon
cup into appropriate sized pieces
1/2 cup crème fraiche
2 each shallots (or 1 onion)
1 each English cucumber
peeled, seeded and brunoised
minced chives or dill sprigs
For the Blinis
Dissolve the sugar in the warm milk and sprinkle yeast over the top - let bloom for 5 minutes. Mix in the remaining ingredients. Add more milk if the mixture is not runny enough. Let rise in a warm place until ready to use.
Heat a large non-stick pan over medium heat. Use a towel to wipe a small amount of oil onto the pan, then using a tablespoon, pour batter to form thin, 2 inch blinis. Adjust heat as necessary. Cook until blinis begin to look dry around the edges, about 2 minutes. Flip over and cook until browned on the other side, about 1 minute.
To Serve
Top blinis with desired garnishes and serve immediately on platters.