Instructions

1. Arrange your blinis on the platter or tray. Placing a paper doily on the tray first makes it look more festive, but this isn’t strictly necessary.

2. Spread a thin layer of sour cream on top of the blinis. You only need enough to help the smoked salmon stick to the tops of the little pancakes.

3. Cut your smoked salmon into paper-thin slices no longer than your blinis.

4. Fold two pieces of smoked salmon on top of each blini. Make the folds look like deep wrinkles with several tiny, pita-like pockets. These will help keep the chopped egg in place.

5. Put a small dollop of sour cream on top of each pile of smoked salmon. Poke the sour cream into the little pockets of the folds with the tip of the spoon. It is necessary to put the sour cream on top of the salmon rather than below it, as is traditional to keep the chopped egg from rolling off.

6. Sprinkle finely chopped egg on top of the sour cream. A baby spoon works perfectly for this. Cup your fingers or another spoon around the sour cream dollop as you sprinkle, to keep the chopped egg from going astray.