For the blini:

1. In a medium bowl, combine the milk, yeast and sugar. Stir the mixture well and allow it to develop at room temperature until foamy, about 10 to 15 minutes.

   Serve at room temperature, or cover and refrigerate for up to 4 days. Return to room temperature before serving.

2. Whisk in the flour and blue cornmeal, mixing until no lumps remain. Set aside.
3. Whip the egg yolk and 2 tablespoons of the butter together with an electric beater until the mixture is light and fluffy. Add the yeast mixture and continue to beat until the batter does not cling to the beaters, about 10 minutes.
4. In another bowl, whip the egg whites with an electric beater until foamy. Add the cream of tartar and then beat on high speed until the egg whites are stiff.
5. Fold 1/3 of the egg whites gently into the blue corn batter to lighten and then gently fold in the rest. Set the batter aside, keeping it at room temperature.

For the sauce:

1. In a small bowl, mix the sour cream, goat cheese, jalape&;#241o chile, lime juice and white pepper. Refrigerate the sauce until ready to serve.

Frying the blini:

1. Frying the blini:

   Melt one tablespoon of butter in a small non-stick skillet over medium-high heat. When the butter foam begins to subside, add one-fourth of the batter and fry the blini until golden, about 2 minutes. Turn and cook for an additional 2 minutes. Transfer the blini to a plate with a spatula and keep warm in a 150°F oven while making the remaining blini.

To serve:

1. Place one blini in the center of a plate. Sprinkle with 1/4 of the red and yellow peppers, onion, cilantro and chives. Form the smoked salmon into a rose-shaped cup in the center of the blini by rolling it into a spiral (it doesn't have to be perfect). Fill the rose with 1/4 of the sour cream and quickly repeat with the remaining ingredients. Serve immediately.