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1
To make the rosti potatoes, peel the potatoes and steam for 15 minutes, let cool.
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2
Using the large hole of a box grater, shred the potatoes.
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3
Season the shredded potatoes with salt and pepper and form them into 6 cakes.
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4
In a large skillet; heat half the butter over medium heat.
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5
Carefully place 3 of the cakes in the skillet and brown them on both sides for about 5 to 7 minutes per side, until golden brown.
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6
Remove and drain on paper towels, and repeat with the remaining butter and cakes (the potatoes can be made up to 1 hour in advance, then rewarmed before serving).
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7
To make the scrambled eggs, in the top of a double boiler on in a stainless steel bowl that will rest securely on top of a pot of simmering water, whisk together the eggs, creme fraiche, salt and pepper.
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8
Place the mixture over a pot of simmering water and stir, folding the eggs with a rubber spatula until they are very lightly scrambled.
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9
To serve and garnish; place one warm rosti potato in the center of each warmed plate.
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10
Form two slices od salmon into circular ribbons on top of each rosti.
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11
Place a spoonfull of scrambled eggs on top of the smoked salmon and garnish with a dollop of creme fraiche.
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12
Sprinkle with capers, red onion, chives and dill and serve to 6 very lucky people.
