Peel the potatoes and grate them coarsely on a rösti grater. Mix with the drained leek rings. Season with the chilli salt, pepper and caraway seeds. Fold in the potato starch and mix well. Divide into three equal portions. Heat a tablespoon each of butter and oil in a 20 cm non-stick pan.

Add a portion of rösti mass, distribute evenly and press down. Fry until golden brown over medium heat for about 5 minutes, turn and add a little butter if necessary and fry golden brown on this side for about 5 minutes. Keep warm in the preheated oven and Fry the other hash browns as indicated.

In the meantime, mix creme fraiche with paprika pulp, lemon juice, powdered sugar and chilli salt and season to taste. Serve the smoked salmon (quality as desired) together with the hash browns and the cream. As a main course for three and as a starter for six.