Make the potatoes with the peel and cool. Remove the peel from the cooked potatoes and grate them with a rösti grater. Mix the sour cream with the chives and season strongly with salt and freshly ground pepper.
Divide the grated potatoes into four parts and fry four small rösti in a small frying pan with the butter, one after the other (about 10 minutes per side over medium heat). Arrange the smoked salmon with the rösti, form the chive sour cream on lettuce leaves and add.
Tip: As an alternative to the fresh chives, you can also use the freeze-dried.