Pickled Red Onion: In a small bowl, combine the sugar, and red wine vinegar. Stir until the sugar has dissolved then add the sliced red onion. Stir well and set aside to pickle while preparing the rosti.

Potato Rosti: Grate the potatoes. Place in a clean tea towel and squeeze out as much liquid as possible.

Place the grated potatoes in a bowl and mix with melted butter. Season well with salt and pepper.

Preheat the oven to 210°C fan grill.

Heat olive oil in a large, ovenproof frying pan over medium heat. Add the grated potato mixture and spread it out evenly across the pan, pressing down to compact.

Cook for 10 minutes over medium heat.

Transfer the pan to the oven and place on a rack in the centre of the oven (not too close to the grill). Grill for 20 minutes until golden and cooked through.

Let the rosti sit for 10 minutes in the pan before inverting onto a plate and transferring to a serving dish or board.

Creme fraiche whip: In a small bowl, mix the crème fraîche with the chopped capers, chives, lemon zest, and lemon juice. Whip together until smooth. Season to taste and place in the fridge until ready to use.

To Assemble: Top the cooked rosti with dollops of the crème fraîche mixture. Roll up the smoked salmon slices and place between the crème fraîche mixture. Roll up the cucumber and fill in the gaps until most of the rosti is covered. Garnish with the pickled red onions, extra chives and a crack of black pepper.