1.Make blini. Sift flours and baking powder into medium bowl; gradually whisk in combined egg and buttermilk until mixture is smooth. Stir in butter. Cook blini, in batches, by dropping 1 tablespoon of the batter into heated oiled large frying pan. Cook blini until browned both sides; you will have 12 blini. Cover to keep warm.
2.To poach eggs, half fill large shallow frying pan with water; bring to the boil. Break 1 egg into a cup, then slide into pan, repeat with three more eggs. When all eggs are in pan, allow water to return to the boil. Cover pan, turn off heat, stand about 4 minutes or until a light film of egg white sets over yolks. Using a slotted spoon, remove eggs one at a time from pan, drain on absorbent paper, cover to keep warm. Repeat with remaining eggs.
3.Serve blini topped with eggs, salmon, sour cream and chives.