Caviar And Salmon Blini Tortes

• 1 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
• 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
• 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

1. Stir together all ingredients and a pinch of salt.
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.
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.
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.

egg, sour cream, chives, flour, allpurpose, sugar, baking soda, salt, milk, egg, unsalted butter, salmon, trout, sour cream

Taken from www.epicurious.com/recipes/food/views/caviar-and-salmon-blini-tortes-241526 (may not work)