Place the potatoes in a saucepan and cover with water, bring to a boil and cook until tender then strain the potatoes and mash lightly being careful not to over work.
2
To make the dipping sauce mix the mayonnaise, half the gherkins, half the capers, and the lemon juice till well combined.
3
To make the Rosti combine all the remaining ingredients except the butter and oil and mix thoroughly. Rub a little water on your palms to stop the mixture sticking then mold 2 to 3 tablespoons of the mixture into patties, repeat this action with all the salmon and potato mix.
4
Melt a small amount of butter with a small amount of oil in a frypan over medium heat then cook the Rosti for 3 to 4 minutes on each side before adding some more butter and oil repeating.
5
Serve the Rosti with a small amount of dipping sauce.
