1 Using the large holes of a cheese grater, grate the potatoes on their long side (if you get some smaller strands of potato, that is completely fine, but aim to get some nice long strands). Place in a large bowl. Stir the salt into the potatoes and let them sit for about 10 minutes (we are extracting water from the potatoes, and the salt does a bang-up job doing that).

2 One handful at a time, ball up the grated potato and squeeze out as much excess water as you can and then transfer to a new bowl.

3 Place a large nonstick pan over medium heat. Melt the butter in the oil, and heat until the butter gets frothy. Arrange all of the grated potato evenly over the base of the pan and, using a rubber spatula, gently press it into a pancake-like form until it’s no more than a ½-inch thick. Cook until the top of the grated potatoes becomes translucent, about 10 minutes.

4 Big moment here: it’s time for the flip. It is most exhilarating if done by tossing the rösti into the air and catching it back in the pan. We usually do this over the sink in case of any accidents.

Otherwise, flip it with the help of two spatulas. Either way, it’s a bit tricky. Good luck and have fun! 

5 Once safely flipped, cook the other side until golden brown, about 7 minutes. Gently slide the rösti onto a cutting board and, using a sharp knife, cut it into four equal pieces.

6 Garnish each slice of rösti with 1.7 ounces of the smoked fish, topped with 2 Tablespoons of the sour cream and a good sprinkling of chives. Please enjoy!