Jersey Royal Potatoes with Smoked Salmon and Dill Crème Fraîche Bites

Wash the Jersey Royal potatoes thoroughly. Place them in a saucepan and cover with cold water. Add a pinch of sea salt and bring to a boil.

Reduce the heat and simmer for 20-25 minutes, or until the potatoes are tender when pierced with a fork. Drain well.

While the potatoes are cooking, prepare the dill crème fraîche. In a mixing bowl, combine the Jersey crème fraîche, chopped fresh dill, lemon juice, salt and pepper. Mix well and set aside.

Once the potatoes are cool enough to handle, slice them into approximately 0.5 cm thick rounds.

Lightly sauté the potato slices in Jersey butter for about 2-3 minutes per side, until lightly golden and slightly crisp.

Arrange the sautéed potato slices on a serving platter. Top each slice with a small piece of smoked salmon.

Spoon a dollop of the dill crème fraîche on top of the smoked salmon.

Garnish with finely chopped chives and edible flowers (optional). Serve immediately.