Caviar and Salmon Blini Tortes

Ingredients

• •1 piece hard-boiled large egg, finely chopped
• •2 tablespoons sour cream
• •1 tablespoon finely chopped chives
• •2 tablespoons buckwheat flour
• •3 tablespoons all-purpose flour
• •1 teaspoon sugar
• •⅛ teaspoon baking soda
• •⅛ teaspoon salt
• •¼ cup whole milk
• •1 piece large egg, separated
• •½ stick stick unsalted butter, melted and cooled, divided
• •¼ lb thinly sliced smoked salmon at room temperature
• •2 ounces trout caviar, such as rainbow- trout caviar, or salmon roe
• •to taste Garnish: sour cream; chopped chives

Cooking Instructions

1. 1.

   Stir together all ingredients and a pinch of salt.

   3 min

2. 2.

   Whisk together dry ingredients in a bowl. Add milk and yolk and whisk until smooth. 3Beat egg white with a clean whisk in another bowl until it just holds soft peaks. Fold into batter along with 2 tablespoons melted butter.

   5 min

3. 3.

   Brush a 12-inch nonstick skillet with some of remaining melted butter, then heat over medium heat until hot. Working in batches of 6 or 7, drop 1 level tablespoon batter per pancake into skillet and cook until bubbles appear on surface and undersides are golden, 45 seconds to 1 minute. Flip over and cook 1 minute more. Brush blini on both sides with some of remaining melted butter, then transfer to a plate and keep warm, covered with foil. Brush skillet with butter between batches.

   15 min

4. 4.

   Drape smoked salmon on 6 blini and top with egg salad. Spoon caviar onto 6 more blini, then stack on egg-salad-topped blini.

   5 min