Remove the seeds and fibrous meat from the pumpkin and wash the outside (peel can be used for varieties such as Hokkaido, butternut and nutmeg and with).
Thoroughly scrub the potatoes under running water (the peel can also be used).
Beat the eggs in a bowl. Roughly grate the pumpkin and potatoes and add to the eggs. Season with salt, pepper and nutmeg and add the flour. Mix thoroughly with the dough hook of the hand mixer or with your hands.
Bake not too large hash browns in olive oil until they are golden yellow. Place the finished hash browns on a plate lined with kitchen paper (for lightly degreasing the hash browns) and keep warm in the oven.
Meanwhile, mix together all the ingredients for the dip and season with salt and pepper.
Serve the hash browns with salmon and dip.
Brush a rösti with dip and place a little salmon on top; that`s how I like it best.
You can of course also make the dip with crème frâiche and normal yoghurt. But I find that the light version is much more digestible with the fat content of smoked salmon.
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