1.  Grate the potatoes and shape them into rosti with a spoon.

2.  Bake on low heat in a non-stick pan lightly basted with sunflower seed oil.

3.  Allow to cool.

4.  Mix the yogurt with the cream cheese, anise and lemon juice.

5.  Spread yogurt mixture over the rosti.

6.  Add the caviar and then garnish with  cucumber slices and thin slices of lemon.