Potato blini with smoked salmon

Potatoes boil for 20 minutes, drain and crush. Meanwhile, come up with flour with yeast seven. If necessary stir in buckwheat groats and make them in the middle dimple. Break the egg above the dimple. Add half of milk. Mix with whisk or ladle from middle to smooth batter. Stir in the rest of the milk, 1 tbsp oil and a pinch of salt, so that thick batter is formed. Mash potatoes by battering. Allow the container to rest for 30 minutes at room temperature.

Fry 1/2 tbsp oil in frying pan and cook a quarter of batter in frying pan. Shake the mash slowly until it has a diameter of approx. 15 cm. Blini in 2 min. Cooking trays, halfway turning. Stir the rest of blinis in the same way. Keep blini's warm until use (wrap in aluminum foil or put in oven at 150 ° C). Half finely cut dill. Crush the crème fraîche with finely chopped dill and salt and pepper to taste. Place a generous scoop of crème fraîche on each blini. Distribute salmon over blinis. Garnish with rest of dill.