Serves2
- Active Time:50 min
- Start to Finish:50 min
February 2008
With sustainability in mind, we taste-tested a variety of domestic caviars. Trout roe had the pop and brininess we were looking forand it was especially pretty.
For egg salad
-
1
hard-boiled large egg, finely chopped
-
2
tablespoons
sour cream
-
1
tablespoon
finely chopped chives
For blini
-
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
For filling
-
1/4
lb
thinly sliced smoked salmon at room temperature
-
2
oz
trout caviar, such as rainbowtrout caviar*, or salmon roe
Make blini:
-
Whisk together dry ingredients in a bowl. Add milk and yolk and whisk until smooth.
-
Beat 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.
Cooks note: Egg salad can be made 1 day ahead and chilled, covered. Bring to cool room temperature before using.
*Domestic caviar is available at specialty markets and Sunburnt Trout Company (800-673-3051).