Champagne cream cheese
Combine the cream cheese and sparkling wine using the whisk on a hand mixer, mix in the thyme and pepper, chill.
Mix the flour, salt, sugar and dried yeast in a bowl. Add the milk and all the other ingredients up to and including the butter, mix well with a wooden spoon. Cover the batter and leave to stand for approx. 1 hr. Beat the egg white with the salt until stiff, carefully fold into the batter. Preheat the oven to 60 °C and warm a plate.
Heat a little clarified butter in a non-stick frying pan, reduce the heat. Cook the blinis in batches, using approx. 1½ tbsp of batter per blini (approx. 5 cm in diameter), fry for approx. 3 mins. on each side, keep warm.
Spread the champagne cream cheese on top of the blinis, add the beetroot or fish, garnish with thyme. Season the beetroot blinis with salt.