Potato blinis, smoked salmon & sour cream

To make the blinis, peel, boil and mash the potato, ideally with a potato ricer. Allow to cool slightly and then add the 100ml of double cream, milk, flour and beaten eggs. Whisk together to combine thoroughly.

Press the mixture through a sieve with the back of a spoon into a bowl. Heat a non-stick frying pan over a low heat and grease the surface by wiping a thin film of butter over the bottom of the pan with some greaseproof kitchen paper, or a scrunched up kitchen paper.

With a teaspoon, place a measure of the mixture into the pan. Repeat until you have filled the pan with little rounds of blini batter. Cook for about three minutes, or until golden brown and then gently turn them over and repeat on the other side.

Once browned on both sides, remove from the pan onto absorbent kitchen paper to cool. Keep repeating this cycle of greasing with butter and cooking until all the mixture is used. Store the cooked and cooled blinis in an airtight container in the fridge until required.

To make the sour cream, stir the lemon juice into the double cream, and continue to stir until it thickens - this will take a matter of seconds. To serve, spoon a little of the sour cream onto each blini and top with some smoked salmon and a sprig of dill.