Jersey Royal Potatoes with Smoked Salmon and Crème Fraîche Blinis

Wash and scrub the Jersey Royal potatoes thoroughly. Place them in a saucepan, cover with cold water, add a pinch of salt, and bring to a boil. Cook until tender, about 15-20 minutes. Drain well and set aside to cool slightly.

While the potatoes are cooking, prepare the blinis. In a mixing bowl, whisk together the flour, a pinch of salt, and the egg. Gradually whisk in the Jersey milk until you have a smooth batter. Stir in the melted Jersey butter.

Heat a lightly greased frying pan or griddle over medium heat. Drop spoonfuls of batter onto the hot surface to create small blinis (about 5-7cm in diameter). Cook for 2-3 minutes per side, or until golden brown and cooked through. Keep warm in a low oven (optional).

Once the potatoes are cool enough to handle, lightly mash them with a potato masher or fork. You don't want them completely smooth, a little texture is good. Season with salt and pepper to taste.

To assemble the blinis, spread a small amount of crème fraîche on each one. Top with a spoonful of mashed Jersey Royal potatoes and a slice of smoked salmon.

Garnish with chopped chives, dill, fresh seasonal greens and a squeeze of lemon juice. Serve immediately with lemon wedges on the side.