Jersey Royal Potato Blinis with Smoked Salmon

Boil the Jersey Royal potatoes until tender. Drain well and allow to cool slightly.

Rice or mash the potatoes until smooth. It's important to get rid of all lumps.

In a large bowl, whisk together the flour, baking powder, salt, and pepper.

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

Gradually add the wet ingredients to the dry ingredients, whisking until just combined. Do not overmix.

Stir in the mashed potatoes and the melted butter until evenly distributed. The batter should be thick but pourable.

Heat a lightly greased frying pan or griddle over medium heat.

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

Cook for 2-3 minutes per side, or until golden brown and cooked through.

Remove the blinis from the pan and place them on a wire rack to cool slightly.

While the blinis are cooling, prepare the crème fraîche topping. In a small bowl, combine the crème fraîche, chopped dill, chopped chives and lemon juice.

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

Serve immediately and enjoy!