Caviar and Salmon Blini Tortes
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 servings
- 1/8 teaspoon salt
- 1/8 teaspoon baking soda
- 3 tablespoons all-purpose flour
- 1 teaspoon sugar
- 2 tablespoons sour cream
- 1/4 cup whole milk
- 1 tablespoon finely chopped chives
- 2 tablespoons buckwheat flour
- 1 large egg, separated
- Carbohydrate 19 g(6%)
- Cholesterol 375 mg(125%)
- Fat 36 g(55%)
- Fiber 1 g(4%)
- Protein 27 g(53%)
- Saturated Fat 19 g(95%)
- Sodium 579 mg(24%)
- Calories 499
PreparationMake 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. Cooks' note:Egg salad can be made 1 day ahead and chilled, covered. Bring to cool room temperature before using.
PreparationMake 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. Cooks' note:Egg salad can be made 1 day ahead and chilled, covered. Bring to cool room temperature before using.
