1

Put the grated potato and carrot into a clean tea towel and squeeze out any excess liquid. Mist a large nonstick ovenproof frying pan with cooking spray and set over a medium-high heat. Add the potato and carrots, spreading them evenly across the pan, and cook for 5 minutes.

2

Heat the grill to high. Roughly break up the rösti with the spatula, then season. Add the beaten egg and mix into the veg, then put the pan under the grill for 5 minutes until the top of the rösti is crisp.

3

Meanwhile, put the spinach into a colander and set over the sink and pour over a full kettle of boiling water. Leave to wilt, then squeeze out any excess water.

4

In a small bowl, mix together the crème fraîche, chives and dill, then season to taste. Serve the rösti with the spinach, smoked salmon and crème fraîche mix.