Cut sweet potato into quarters and put in a medium saucepan with 1 teaspoon of kosher salt and cold water to cover. Bring to a boil and reduce the heat and simmer for 15 minutes until very tender. Process in a blender while adding a little cooking water until smooth. 

In a large bowl, whisk together the egg, buttermilk, and melted butter. Stir in the pancake mix until just combined. Now fold in the sweet potato puree and apple. If the batter seems too thick, add more buttermilk until it reaches a pouring consistency.  Place a large, buttered griddle or pan over medium-high heat. Working in batches, spoon the batter into quarter size dollops and cook until the surface of the pancake is covered with bubbles, about 1 to 2 minutes. Flip and cook the other side until golden.

Dress each blini with a dollop of creme fraiche. Top with Bourbon Whitefish Roe and chopped chives and enjoy!