Caviar and Salmon Blini Tortes |
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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 2 |
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With sustainability in mind, we taste-tested a variety of domestic caviars. Trout roe had the pop and brininess we were looking for—and it was especially pretty. Ingredients:
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 |
Directions:
1. Make egg salad: Stir together all ingredients and a pinch of salt.
2. 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.
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. 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.
5. Cooks' note: Egg salad can be made 1 day ahead and chilled, covered. Bring to cool room temperature before using.
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