Jersey Royal Potato Blini with Smoked Salmon and Dill Crème Fraîche

Boil the Jersey Royal potatoes until tender. Drain well and mash thoroughly while still hot.

In a large bowl, whisk together the mashed potatoes, Jersey milk, eggs, melted Jersey butter, flour, baking powder, salt, and pepper until a smooth batter forms. Let the batter rest for 10 minutes.

While the batter rests, prepare the dill crème fraîche: In a small bowl, combine the crème fraîche, chopped dill, lemon zest, and lemon juice. Season with salt and pepper to taste. Mix well and set aside.

Heat a lightly greased non-stick frying pan or griddle over medium heat. For the batter, use the back of a spoon and gently test if the surface is hot enough. Drop spoonfuls of batter onto the hot pan, creating small blini (approximately 5-7cm in diameter).

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

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

To serve, arrange the blini on a plate. Top each blini with a generous dollop of dill crème fraîche and a slice of smoked salmon. Garnish with fresh chives (if using) and a side of local seasonal greens (if using). Serve immediately.