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1
Squeeze as much liquid as possible from the grated potato (both types)
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2
Mix with onion, egg, lemon zest, parsley, and cream cheese. Use your hands to rub the cream cheese through the mixture
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3
Put a small amount of oil in a frying pan. Spoon the mixture into the pan about 2 tablespoons worth per rosti. Cook like pikelets.
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4
When rosti’s are cooked spread cream cheese on each rosti and top with smoked salmon.
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5
Garnish with a sprinkle of poppy seeds and parsley.
