Jersey Royal Potato and Smoked Salmon Blinis with Dill Crème Fraîche

Boil the Jersey Royal potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain well and let them cool slightly.

While the potatoes are cooling, prepare the blini batter. In a bowl, whisk together the flour, baking powder, and a pinch of salt.

In a separate bowl, whisk together the milk, egg, and melted butter.

Gradually pour the wet ingredients into the dry ingredients, whisking until just combined. Be careful not to overmix.

Roughly chop half of the cooked Jersey Royal potatoes. Gently fold the chopped potatoes into the blini batter.

Heat a lightly oiled frying pan over medium heat. Drop spoonfuls of the batter into the pan to form small blinis. Cook for 2-3 minutes per side, or until golden brown and cooked through. Keep warm.

While the blinis are cooking, prepare the dill crème fraîche. In a bowl, combine the crème fraîche, dill, lemon juice, salt, and pepper. Mix well.

Slice the remaining Jersey Royal potatoes into thin rounds.

To assemble the blinis, top each blini with a slice of smoked salmon, a slice of Jersey Royal potato, and a dollop of dill crème fraîche. Garnish with chopped chives, if desired.

Serve immediately and enjoy!