A bun tray makes the perfect mould for these mini potato rösti, which are baked in the oven, rather than the more usual fried, and then filled with a horseradish cream and a star anise and orange-infused beetroot/beet relish. Alternatively, or as well as, fill the rösti cups with the salmon tartare, opposite. Both make a pretty appetizer with some salad leaves or perfect party food served with drinks.