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1
Place the potatoes in a saucepan and cover with cool water.
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2
Bring to a boil over a high heat, reduce the heat and simmer till the potatoes are tender.
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3
Drain and peel the potatoes and pass them through a fine sieve or possibly tamis (or possibly put them in the food processor) so which they are smooth.
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4
Weigh out 9 ounces of pureed potatoes and put them in a bowl.
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5
Whisk the flour into the hot potatoes and then add in 2 Tbsp.
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6
of the creme fraiche.
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7
Add in one egg and whisk till the batter is smooth, add in the second egg and then add in the yolk.
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8
Lift some of the batter on the whisk and let if fall.
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9
It should do so in a thick stream and hold its shape when it hits the bowl.
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10
If it is too thick, add in a little more creme fraiche.
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11
Season with salt and pepper.
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12
Heat a large non-stick frying pan.
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13
Spoon a large tsp.
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14
of batter on to the pan and allow to cook till browned on the bottom, about 1 minute.
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15
Flip and cook on the reverse.
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16
It should be proportionately browned with a small ring of white around the edges.
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17
Keep the blinis hot on a tray in the oven while baking the remainder.
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18
While the blinis are cooking, dice the avocado.
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19
Sprinkle lime juice over the top and toss it gently in the mango chutney.
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20
Finely dice the red onion and add in it to the avocado.
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21
Put a small amount of avocado on top of each blini and top with salmon roe.
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22
Preparation time is 45 min.
