Dissolve the yeast in the milk (room temperature) and the buttermilk. Stir in the flour and salt and prepare a soft, elastic dough that is just pliable enough to be cut into small doughnuts or flat cakes with a spoon. With hands as wet as possible, pull the doughnuts apart from the center so that the dough is very thin in the middle, while a thick bead of dough is formed all around. Fry the flatbreads in plenty of fat and clarified butter and, while they are still lukewarm, fill the center with a spoonful of sour cream and place a spoonful of trout or char caviar on top.
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