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.
Egg salad can be made 1 day ahead and chilled, covered. Bring to cool room temperature before using.
Recipe information
Total Time
50 min
Yield
Makes 2 servings
Ingredients
For egg salad
For blini
For filling
Preparation
Make egg salad:
Step 1
Stir together all ingredients and a pinch of salt.
Make blini:
Step 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.
Step 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.
Fill tortes:
Step 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.
