Place whole, unpeeled potatoes in a saucepan and cover with cold water. Bring to the boil on high, then reduce heat to medium and cook until tender throughout (30-45 minutes, depending on the size of the potatoes). This will ensure that no water gets into the potatoes. Once cooked, drain and allow to cool for 5 minutes before peeling and mashing using a potato ricer. Check that you have 250g of potato remaining.
While the potatoes are still warm, whisk in the flour, followed by the eggs and finish with 2 tbsp of sour cream. If the mix looks a little dry, add more crème fraiche.
To cook, heat a skillet or non-stick fry pan to medium low. Lightly spray the pan with oil, then spoon heaped teaspoons of the batter onto the griddle. Allow to cook for about 2 minutes, or until the base is slightly golden brown, then flip and cook on the other side.
You can keep the blinis warm in a low oven (100°C) loosely covered in foil for up to 1 hour.
To finish, place ½ tsp of goats cheese onto each blini, top with about 1 tsp of smoked salmon, a little caviar and a sprig of fresh dill. Voila!