Place blinis on tray. Give some room for fingers to pick them up.
Lightly crush the potato chips to resemble large panko flakes. You want some larger pieces so you get the crunch of it.
If your salmon mousse is in a large food storage bag (my suggestion) you can warm it up by massaging to make it spreadable. If in a contain, stir it up and then put it in a bag. Push mousse to one corner of bag and clip off a bit of the end to create an opening like a pastry bag. (You can also use a pastry bag, especially if you prefer to use a special tip.)
Next prepare the sour cream. I like a thick sour cream so I tend to strain it ahead of time. But not necessary. Prepare sour cream by stirring them placing in smaller quart size ziplock bag. Cut very small opening off corner to enable a small amount to dollop with.
Squeeze salmon mousse to cover inside circle of blini, leaving a small edge around.
Spoon a generous amount of potato chip crumbs over top of salmon. You can press it in a bit to ensure it is sticking.
Squeeze small dollop of sour cream in center on top, should look like a small button.
Place two small cucumber sticks on top of sour cream. Lay a small bit of lacy dill leaf over top
