275g désiré potatoes
2 tbsp plain flour
2 or 3 tbsp sour cream
2 free range eggs
1 free range egg yolk
salt and white pepper to taste
125g spreadable goats cheese (try Soignon brand)
250g smoked salmon
60g salmon roe (caviar)
sprigs of dill, to garnish
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!