Microwave the potatoes (unpeeled, whole) for 1 1/2 minutes on high, turn then microwave for a further 2 minutes. Or boil the potatoes for 5 minutes. The potatoes should be uncooked in the middle.

Use a dishcloth to hold the potatoes and peel the skin off. I find it easiest to do this with a butter knife.

Use a cheese grater and grate the potato.

Add butter, salt and pepper and mix to combine.

Heat olive oil in a large fry pan over medium high heat.

Scoop up 1/4 cup of potato mixture and use an egg flip to lightly pack the potato into the measuring cup. Then place into the pan and lightly pat down with an egg flip to make the rosti about 1 cm / 1/3" thick. Repeat with remaining mixture.

Cook until each side is golden brown - around 1 1/2 - 2 minutes for each side.

Remove from fry pan.

To serve, stack 3 rostis on each plate, top with smoked salmon, a dollop of sour cream and dill.