Caviar and Salmon Blini Tortes

Ingredients for Caviar and Salmon Blini Tortes

• 1 hard-boiled large egg, finely chopped

• 2 tablespoons soured cream

• 1 tablespoon finely chopped chives

• 2 tablespoons buckwheat flour

• 3 tablespoons plain flour

• 1 teaspoon sugar

• 1/8 teaspoons bicarbonate of soda

• 1/8 teaspoons salt

• 60ml whole milk

• 1 large egg, separated

• 1/2 stick unsalted butter, melted and cooled, divided

• 110g thinly sliced smoked salmon at room temperature

• 60g trout caviar, such as rainbow- trout caviar, or salmon roe

• Garnish: soured cream

• chopped chives

Stir together all ingredients and a pinch of salt.

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.

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

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