1.Boil, steam or microwave potatoes until tender; drain. Mash potatoes in large bowl. Stir in sifted flour and soda.
2.Make a well in the centre of potato mixture; pour in combined rind, milk and egg, stirring, until batter is smooth. Cover; stand 10 minutes.
3.Meanwhile, make salsa cruda. Combine lemon juice, olive oil, garlic, tomatoes, parsley, red onion and avocado in a medium bowl.
4.Next make horseradish topping. Combine capers, horseradish cream, sour cream and sweet paprika in a small bowl.
5.Heat large non-stick frying pan; brush lightly with a little of the butter. Cook tablespoons of the batter, in five batches, until browned both sides, brushing pan with butter between batches. Transfer to wire rack to cool.
6.To serve, top blini with salsa cruda and horseradish topping.
Russet burbank potatoes were used to make this dish, however substituting with Agria or other boiling potatoes is fine.Note