Preheat the oven to 150C/300F/Gas 2.
First make the soda bread. Put all the soda bread ingredients into a large bowl and mix by hand to make a soft dough.
Using floured hands, shape the dough into two equal oval shapes and place on a floured non-stick baking tray. Bake for 45 minutes or until the breads sound hollow when tapped on the base. Remove from the oven and set aside.
Meanwhile, make the blini batter. Put the flour in a bowl with the salt and the nutmeg and stir in the egg and egg yolk. Whisk in the milk, then fold in the cooked warm potato and the cheese. Cover and leave to rest in the fridge until ready to cook.
For the salmon and woodland sorrel, pick the woodland sorrel and wild cress by removing just the soiled end and washing in a little salted water. Leave to dry on kitchen towel, then place in a bowl. Just before serving, dress the leaves with the olive oil, lemon juice and season with salt and freshly ground black pepper.
To cook the blinis, heat the butter in a non-stick frying pan. Add spoonfuls of the blini batter and fry for 1-2 minutes on each side or until golden brown. This will make eight blinis.
To serve, cut the smoked salmon into 2cm/¾in slices and arrange three slices on each serving plate. Add two blinis to each and dress the plates with the sorrel and cress. Slice the bread and serve alongside.
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