If you want absolutely fresh lumpfish roe, you can buy it in the membrane from your fishmonger. It’s very easy to clean and remove the roe from the membrane yourself.
Start by removing the largest membranes, then place the roe in a bowl of cold water. Whisk thoroughly with a metal whisk until the membranes release the roe and stick to the whisk. Once the membranes have been removed, drain the water and season the lumpfish roe with salt, pepper, lemon juice and zest.
Peel the potatoes and boil them until completely tender in lightly salted water. Drain the water and steam the potatoes well before mashing them. Mash them thoroughly so there are no lumps.
Mix the mashed potatoes well with butter, then add the cream, baking powder and potato flour, and stir until the mixture is smooth. Now add one egg at a time and season with salt, pepper and nutmeg.
Heat a frying pan. Add butter and place spoonfuls of batter onto the pan. Cook for 1–2 minutes before flipping and cooking for a further minute or so. Place the finished, small blinis on a serving dish as they are cooked.
Finely chop the red onion and slice the chives. Serve with crème fraîche, lumpfish roe, red onion and chives, and finish by grating some lemon zest over the top.
