Jersey Royal Potato and Smoked Salmon Blinis with Crème Fraîche

Boil the Jersey Royal potatoes in salted water until tender (approx. 15-20 minutes). Drain well.

While still warm, pass the potatoes through a potato ricer or mash them thoroughly until smooth. Leaving the skins on adds flavour and texture.

In a large bowl, whisk together the Jersey milk, egg, melted Jersey butter, flour, baking powder, salt, and pepper.

Add the mashed Jersey Royal potatoes to the wet ingredients and mix until just combined. Do not overmix.

Heat a non-stick frying pan or griddle over medium heat. Add a knob of Jersey butter.

Spoon tablespoons of the potato batter onto the hot pan, leaving some space between each blini.

Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip gently with a spatula.

Repeat with the remaining batter, adding more butter to the pan as needed.

To assemble the blinis, top each one with a spoonful of crème fraîche, a piece of smoked salmon, and a sprinkle of fresh chives and any other seasonal herbs.

Serve immediately and enjoy!