These tasty morsels make a lovely way to present smoked salmon. Here garnished with tarragon, they're also delicious with dill, parsley or chives.

Ingredients

• 450 grams, peeled and quartered
• 3 eggs
• 6 tablespoons self-raising flour
• 2 teaspoons melted butter
• ½ cup hot milk
• ½ cup hot cream

Topping

• 200 grams smoked salmon
• sour cream
• caviar
• tarragon

Method

1. Cook the potatoes in boiling salted water until tender. Drain well, return to a clean saucepan and place over a moderate heat, shaking the pan until the potatoes are steamed dry.
2. Sieve to make a smooth, lump-free mash. Cool for 30 minutes before beating in the eggs, flour, butter, hot milk and hot cream. Season well with salt.
3. Heat a good knob of butter in a frying pan and cook tablespoon-sized portions of the mixture to make the baby pikelet-sized cakes. Cook until bubbles appear on the surface, then flip and cook the other side. Keep warm in an 150ºC oven until all the mixture has been cooked.

Topping

1. Top the blini with smoked salmon, sour cream, caviar and tarragon leaves.

Cooks Tips

Variations - Smoked salmon with creme fraiche. - Sour cream, caviar and chives - Smoked eel with crumbled pan-fried bacon and a dollop of cream.