I had a fair amount of salmon roe left over from New Year's breakfast so last night I made potato blinis. Warm potato blinis - either plain, buttered, drizzled with mexican crema - and a dollop of salmon roe , maybe a sprig of dill, was delicious. The warmth and starchiness of the blini and the contrasting cool wetness of the roe made for a great combo - I now have to make buckwheat blinis to taste compare. My favorite combo was just a plain potato blini and roe - I like the simple duality of flavors. I was surprised to find the butter cut the briny-ness of the eggs just a bit - softened them - and allowed the warmth of the potato to come through. The best size are silver dollar size. The potato batter should be like pancake batter - and i found gentle cooking better than fast because it really brought out the potato. They have 3 different grades of salmon roe at M&I in Brighton Beach - $15, $22, $28 - for a pound. I tried the $22. They also make flour blinis (kinda like crepe) for about $5/lb.