On the thick edge of a grater, grate the potatoes and sweet potatoes.

Do not rinse the potatoes as rinsing them removes the starch. Place your potatoes in a tea towel and squeeze out the excess liquid. This results in a crispy rosti and not a soggy one. Place the dried potatoes into a bowl with the egg, salt, pepper, coriander, and cumin. Season well with salt and pepper and pour over some melted butter.

Place a Le Creuset 26cm Signature Frying Pan over medium to low heat. Add a generous amount of olive oil and 15g butter to the pan and allow to heat up. Once the butter is sizzling, add enough grated potato mixture to the pan to cover the base 1cm–2cm in thickness. Pat down with a spatula into a thin layer. Place a dollop of butter on top of the rosti after 2 minutes. Allow to cook for 4-5 minutes or until you see the edges crisping up and turning golden brown.

Pour a generous amount of olive oil around the edges of the rosti; this will help loosen it before flipping it over. Once the rosti can move around when you shake the pan, it is ready to flip.

Place a plate over the top of the pan, and carefully flip the rosti onto the plate. Place the rosti back into the pan to continue cooking the other side for a further 3 minutes. Rosti’s are very forgiving, so if they fall apart a little bit, pat them back together and allow to fry a little longer.

To serve, top with crème fraiche, smoked salmon, capers, dill, and black pepper. Garnish with shaved celery and pink pickled onions.

Serve immediately.