For the Potato Pancakes:
2 large Idaho potatoes, peeled
Freshly ground pepper
1/2 cup clarified butter
For the Scrambled Eggs:
6 large eggs
3 tablespoons heavy cream
Freshly ground paper
6 slices smoked salmon
2 tablespoons crème fraiche
2 roasted red peppers (from a jar), finely diced
2 teaspoons freshly chopped dill
Steam the potatoes for 15 minutes. Shred with the large holed blade of a box grater.
Season with salt and pepper and shape into 6 pancakes.
Heat clarified butter in a large, wide skillet over medium high heat.
Add potato pancakes and cook for approximately 5 minutes per side.
Make the scrambled eggs by placing a double boiler (or a stainless steel bowl that fits into a larger pan) on the stove. Place simmering water in the bottom pot.
Whisk together eggs, heavy cream, salt, and pepper.
Pour mixture into the top of the double boiler and allow to cook, stirring occasionally.
When eggs begin to cook, switch to a rubber spatula to scrape sides and distribute eggs.
To serve, place the rostis on a serving plate. Top with scrambled eggs (leaving a small border). Make a flower out of the smoked salmon and place on top. Fill the inside of the flour with crème fraiche.
Sprinkle red pepper pieces around bottom of the plate. Top rosti with fresh dill.