1. Bake or pan-fry röstis until crisp and golden; cool 2–3 minutes so the cream won’t melt.

2. Dollop each rösti with a teaspoon of dill crème and top with a folded ribbon of smoked salmon.

3. Arrange the topped röstis down the center of the board like a runway for easy grabbing.

4. Tuck cucumber ribbons between stacks; scatter minced chives and capers for brightness.

5. Finish with lemon wedges for squeezing. Serve immediately while röstis are crisp.