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Caviar and Salmon Blini Tortes

['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']

Stir together all ingredients and a pinch of salt.
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.
Drape smoked salmon on 6 blini and top with egg salad. Spoon caviar onto 6 more blini, then stack on egg-salad-topped blini.

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