Chop a couple tablespoons of the dill and fold through the crème fraiche.
Add a little salt and pepper and split the recipe in two.
Fold some pouring cream through one of the mixes to make it slightly runny.
Place both the mixes in the fridge.
Preparing RostisNote: You’ll need a 7.5 cm (3 inch) egg or pastry ring for this recipe.
Shred the potatoes on the fine hole processor plate of your food processor or the medium cutting side of your manual grater (the aim is to make relatively fine strings of potatoes, but not so fine that they are just mush).
Shred the onion on the same, if it won’t shred then julienne it as fine as you can with a knife.
Mix the onion and potato in a large mixing bowl.
Transfer to a strainer and press out as much liquid as possible.
Lay a clean sturdy tea towel out on your work surface.
Transfer half the mix to the centre of the tea towel and shape into an oblong shape along the centre of the tea towel.
Fold the tea towel around the mix and wring it out over the sink as hard as you can, (the aim is to remove as much of the water in the potato and onion mix as possible, doing this will help make the finished product crispy).
Remove the mix to a large mixing bowl and repeat with the remaining mixture.
Add the egg, chopped thyme, and a couple pinches of salt and some cracked pepper.
Mix well until combined.