Caviar and Salmon Blini Tortes

Ingredients

• 0.1 teaspoon baking soda 
• 2 tablespoons buckwheat flour 
• 2 ounces carrot such as rainbow- trout caviar, or salmon roe
• 1 tablespoon chives finely chopped
• 2 servings cup heavy whipping cream sour chopped
• 1 large eggs separated
• 3 tablespoons flour all-purpose
• 1 large hardboiled eggs finely chopped
• 0.1 teaspoon salt 
• 0.3 lb salmon smoked thinly sliced at room temperature
• 2 tablespoons cream sour
• 1 teaspoon sugar 
• 0.5 stick butter unsalted cooled divided melted
• 0.3 cup milk whole

Equipment

• bowl
• frying pan
• whisk
• aluminum foil

Directions

1. Stir together all ingredients and a pinch of salt.
2. Whisk together dry ingredients in a bowl.
3. 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.
4. 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.
5. Brush blini on both sides with some of remaining melted butter, then transfer to a plate and keep warm, covered with foil.
6. Brush skillet with butter between batches.
7. Drape smoked salmon on 6 blini and top with egg salad. Spoon caviar onto 6 more blini, then stack on egg-salad-topped blini.
8. Egg salad can be made 1 day ahead and chilled, covered. Bring to cool room temperature before using.