1. Step 1 Preheat the oven to 220°C / 200°C fan. Line a large baking tray with baking paper and lightly brush with olive oil. Place a small ovenproof ramekin, approximately 10cm in diameter, upside down in the centre of the tray to help guide the wreath shape.

1. Step 2 Coarsely grate the potatoes and onion. Tip into a clean tea towel, gather up the edges and squeeze very firmly over the sink to remove as much excess liquid as possible. The drier the potato mixture, the crisper the finished rösti will be.

1. Step 3 Transfer the potato and onion to a large bowl. Pour over the melted Bungay Cultured Raw Butter and olive oil. Add the sea salt and a generous grinding of black pepper, then toss thoroughly until evenly coated.

1. Step 4 Arrange the potato mixture around the ramekin to create a wreath approximately 25–28cm in diameter and 1.5–2cm thick. Press the mixture together firmly enough to hold its shape, while keeping the outer edges slightly irregular for plenty of crisp, golden strands.

1. Step 5 Bake for 35 minutes, then carefully remove the ramekin. Return the rösti to the oven for a further 5–10 minutes, or until deeply golden and crisp. Leave to cool on the tray for 10 minutes before carefully transferring to a large serving board or platter.

1. Step 6 Meanwhile, make the whipped horseradish crème fraîche. Add the crème fraîche, horseradish and lemon zest to a bowl and whisk briefly until light and slightly thickened. Season with freshly ground black pepper.

1. Step 7 Spoon generous, irregular dollops of the horseradish crème fraîche around the slightly cooled rösti, making sure plenty of the crisp golden potato remains visible.

1. Step 8 Fold the Oak Smoked Salmon and Gravadlax into loose ribbons and arrange them alternately around the wreath. Scatter over the well-drained pickled red onions and capers, then tuck generous sprigs of fresh dill between the salmon.

1. Step 9 Finish with half moons of fresh lemon, freshly ground black pepper and DukesHill Dill & Mustard Sauce on the side for dipping.

1. Step 10 Serve with lemon wedges and bowls of DukesHill Pickled Shallots and extra Dill & Mustard Sauce alongside, allowing everyone to help themselves.

Chef’s Tip

1. Step 12 The secret to a beautifully crisp rösti is removing as much moisture as possible from the grated potato and onion. Squeeze them very thoroughly, then keep the wreath no more than 2cm thick so the edges and base have plenty of opportunity to turn golden and crisp.

1. Step 13 Make sure the pickled red onions are very well drained before adding them to the wreath, too. This keeps their vivid colour and sharpness without introducing excess liquid that could soften the rösti.

Serving Suggestion

1. Step 15 For the most striking festive finish, alternate generous folds of DukesHill Oak Smoked Salmon and Gravadlax around the wreath. Their contrasting colours work beautifully with the golden potato, white horseradish crème fraîche, pink pickled onions and fresh green dill.

1. Step 16 Serve DukesHill Pickled Shallots separately for an extra sharp, traditional accompaniment, with plenty of Dill & Mustard Sauce for spooning over at the table.