Caviar and Salmon Blini Tortes

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

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These sophisticated smoked salmon and caviar blini tortes offer a luxurious twist on a classic Russian appetiser. By layering delicate, homemade buckwheat pancakes with savoury egg salad and rich ribbons of fish, you create a striking multi-tiered starter. The earthy depth of the buckwheat flour perfectly balances the salty pop of the trout caviar, making these a standout choice for an elegant dinner party or a celebratory brunch.

As a high-protein option, this dish is as nourishing as it is refined. Using fresh chives and velvety soured cream adds a brightness that cuts through the richness of the smoked salmon. For the best results, ensure your salmon is at room temperature before assembling to allow the natural oils and flavours to shine alongside the warm, buttered blinis.

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 matskedar vetemjöl
1 tesked socker
1/8 teaspoons bicarbonate of soda
1/8 teskedar 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

How to make Caviar and Salmon Blini Tortes

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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