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To make the rosti potatoes, peel the potatoes and steam for 15 minutes, let cool. Using the large hole of a box grater, shred the potatoes. Season the shredded potatoes with salt and pepper and form them into 6 cakes. In a large skillet; heat half the butter over medium heat. 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. 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). 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. Place the mixture over a pot of simmering water and stir, folding the eggs with a rubber spatula until they are very lightly scrambled. To serve and garnish; place one warm rosti potato in the center of each warmed plate. Form two slices od salmon into circular ribbons on top of each rosti. Place a spoonfull of scrambled eggs on top of the smoked salmon and garnish with a dollop of creme fraiche. Sprinkle with capers, red onion, chives and dill and serve to 6 very lucky people.
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Cloche + smoker — dramatic cocktail and dessert smoking
Individual cups for perfectly shaped poached eggs
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Passive smoke generator — cold smoke cheese, salmon, butter for hours
Organize pot lids vertically — saves cabinet space