Coarsely grate the pumpkin and potatoes (with a roasting disc). Place in a suitable bowl, mix with flour, salt, eggs, pepper and nutmeg (freshly grated) or season to taste.
Heat oil in a frying pan and bake small rösti cakes in it until golden brown.
Arrange rösti with salmon twisted into roses on plates, sprinkle with creme fraiche and chives.
Garnish with herbs and onion rings to taste.
Our tip: It is best to use fresh herbs for a particularly good aroma!