Jersey Royal Potato Blinis with Smoked Salmon and Crème Fraîche

Coarsely grate the Jersey Royal potatoes.

Place the grated potatoes in a clean tea towel and squeeze out as much excess moisture as possible. This is crucial for crispy blinis.

In a mixing bowl, combine the squeezed potatoes, egg, flour, chives, lemon zest, salt, and pepper. Mix well until a batter forms.

Melt half the Jersey butter in a frying pan over medium heat.

Spoon small amounts of the potato mixture into the hot pan, forming small blinis (about 5-6cm in diameter). Avoid overcrowding the pan.

Cook for 3-4 minutes per side, or until golden brown and cooked through. Flip carefully with a spatula.

Remove the cooked blinis from the pan and place them on a plate lined with paper towels to drain excess oil.

Repeat steps 4-7 with the remaining batter and butter.

To assemble, top each blini with a small piece of smoked salmon and a dollop of Jersey crème fraîche.

Garnish with finely chopped fresh dill.

Serve immediately.