Trout & Potato Rösti

A crisp, creamy and savoury showstopper made for a leisurely weekend brunch.

1kg potatoes 125g salted farm butter salt and freshly ground pepper 1l plain water buffalo yoghurt salt 100g cold-smoked trout ribbons 185g blushing onion petal pickle 3 Tbsp Kalmoesfontein capers ¼ cup canola oil 1 bunch spring onions