Potatoe Blini with smoked salmon and goats curd
275g desiree potatoes
125g goat curd
2 tbsp plain flour
2 or 3 tbsp sour cream
2 free range eggs
1 free range egg yolk
250g salmon
60g salmon roe
salt and pepper to taste
spray oil
sprigs of dill to garnish

boil potatoes, once cooked cool for 5 minutes, mash, whisk in flour, followed by eggs and finish with sour cream, add more if mixture looks dry; cook heaped teaspoons on griddle sprayed with oil; flip when brown; keep blinis warm in low oven at 100 C; to finish place 1/2 teaspoon goats cheese each blini, top with about 1 tsp smoked salmon, a little caviar and sprig of fresh dill. YUMMO!