For the pea blinis; mix together the peas, potato, egg and flour until smooth. Season well and mix in the cream. Heat some oil with a little knob of butter, spoon heaped tablespoons of the mixture into the oil. Cook over a medium heat until golden brown, then turn and cook for a further minute on the other side until the blinis are cooked through and firm to the touch. Drain and leave to cool. Cook the remaining mixture.
Lay the blinis on a tray and top with small pieces of Parma ham, top with a little mascarpone, melon and mint salsa.
The make the salsa; mix the melon flesh with the chopped mint leaves, stir in the lime juice and season.