Preheat oven to 180°C and lightly brush a 12 portion muffin tin with a little olive oil.
Peel and grate the potatoes, place into a clean cloth and squeeze out the starchy liquid. Season with salt and place two tablespoons into each muffin tine mould. Bake in the oven until crisp and golden. Remove and set aside to cool.
To serve, place a tablespoon full of the pea mix onto each rosti and top with a cube of Huon Hot Smoked Salmon. Garnish with a teaspoon of Reserve Selection Hand Milked Caviar and several micro herbs.