Peel and chop the potatoes, then cook them in water for about 15 minutes.
Mash the potatoes with 2 egg yolks, add salt and pepper. Add the milk to soften a little and then add the flour. If the mixture is too runny, add a little more flour.
Whisk the egg whites until stiff and gently fold them into the mashed potatoes.
Put 1 heaped teaspoon of the mixture in an oiled frying pan. Let it cook for a few minutes on each side and then leave to one side on a plate. The little blinis should be nicely golden.
Spread the bresaola slices on a baking sheet and bake in the oven at 200°C for 6 to 8 minutes.
Best served when everything has cooled.
Garnish with half a teaspoon of Isigny Sainte-Mère Truffle Cream, a piece of bresaola chip and a parsley leaf. Season to taste.