Crispy hash browns with smoked salmon, crème fraîche and herbs

Ingredients:

• Half a small yellow onion
• 2 Russet Burbank potatoes (about 0.5 kg), peeled
• 1/4 cup melted butter
• 0.5 cups crème fraîche or sour cream
• 1/4 cup chopped fresh chives
• 3 tbsp. sour milk or kefir
• 1 tbsp caper marinade
• 1 teaspoon of honey
• Zest of 1 lemon
• 8-10 slices smoked salmon or gravlax
• 1/4 cup fresh dill

Preparation:

1. Preheat oven to 200°C. Line a colander or sieve with a clean kitchen towel or cheesecloth and place it over a large bowl.
2. Using a coarse grater, grate the onion and potato into a lined sieve. Wrap the grated potatoes and onions in a towel and squeeze out as much water as possible. Drain. Unfold the towel and remove the potatoes and onions. Season generously with salt and pepper.
3. In a 25cm (9-inch) nonstick oven-safe baking dish, heat the clarified butter over medium heat. Spread the potato-onion mixture into a 1cm (0.5-inch) thick layer. Cook until the bottom is browned and crispy, about 5 minutes. Carefully flip the hashbrowns over and cook for another 5 minutes. For better browning, place the baking sheet in the oven for 8–10 minutes.
4. Sauce:
   
   In a medium bowl, combine crème fraîche, chives, buttermilk, caper marinade, honey, and lemon zest. Set aside.
5. Transfer the hashbrowns to a plate. Top with slices of smoked salmon. Slice the hashbrowns into wedges. Drizzle with sauce. Sprinkle with dill. Serve immediately.