In a medium bowl, stir the sour cream, parsley, dill, and mint together to combine. Top each blini with 1 teaspoon of the sour cream. Divide the caviar evenly between the blini, on top of the sour cream.
Top each with a pinch of chives, and serve immediately.
I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.