Step 1

Cook bacon and shallots in a large skillet. Remove to a paper towel-lined plate. Pour off bacon grease.

Step 2

Parboil potatoes until tender on the outside, but still raw on the inside. Let cool completely.

Step 3

When cool, grate and add to a bowl, season with salt. Mix in cooked bacon and shallot.

Step 4

In a skillet, melt half of the butter with half of the olive oil. Add the potato mixture. Spread evenly in the pan and lightly press with your fingers. Cook 10 minutes, or until golden and crispy.

Step 5

Place a plate on top of the skillet and flip the skillet over so rosti falls onto plate. Melt the remaining butter with the olive oil in the skillet. Slide rosti back into skillet, uncooked side down, and cook a further 10 minutes, until evenly crisp and cooked through.

Step 6

Remove the finished rosti to a plate. Cut into wedges. Serve with smoked salmon, crme fraiche, and sprinkle with chopped chives