Directions:

 

Make egg salad:Stir together all ingredients and a pinch of salt.

Make blini: 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.

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.

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

Ingredients

For egg salad

  • 1 hard-boiled large egg, finely chopped
  • 2 tablespoons sour cream
  • 1 tablespoon finely chopped chives

 

  • For blini
    • 2 tablespoons buckwheat flour
    • 3 tablespoons all-purpose flour
    • 1 teaspoon sugar
    • 1/8 teaspoon baking soda
    • 1/8 teaspoon salt
    • 1/4 cup whole milk
    • 1 large egg, separated
    • 1/2 stick unsalted butter, melted and cooled, divided

For filling

  • 1/4 lb thinly sliced smoked salmon at room temperature
  • 2 ounces trout caviar, such as rainbow- trout caviar, or salmon roe
  • Garnish: sour cream; chopped chives