Instructions: For the blinis, cook potatoes in boiling salted water until tender. Drain well and mash. (You should have about 2 cups/500 mL.)

In large bowl, combine eggs with all-purpose flour, buckwheat flour, salt, pepper and melted butter. Stir in cream and cooled potatoes. Add more cream if necessary - batter should be the consistency of thin sour cream.

Brush an 8-inch (20 cm) non-stick skillet or omelet pan with butter and heat on medium-high. Add about 1/3 cup (75 mL) batter to skillet (or less if making the 2"/5 cm rounds). Cook for a few minutes on each side until browned. Repeat with remaining batter. Keep blinis warm or reheat just before serving.

To serve, place blini on a plate. Cover with a layer of smoked salmon. Drizzle sour cream or creme fraiche or yogurt over the salmon. Sprinkle with chives and capers and/or caviar.

NOTES : From Bonnie Sterns "Appetizers" cookbook, these blinis can also be made in 2 inch (5 cm) rounds for dainty little finger foods.

This recipe serves 8.

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