Rinse the shredded potato well until the water runs mostly clear, then drain. Take handfuls of the shredded potato and squeeze to ensure all the water is out. Be sure to work quick, as the potato will brown.
Now, form flat 2"/5cm round cakes and cook immediately on a medium hot pan in a thin layer of melted lard. Approximately 2 minutes per side. Transfer to a paper towel when done.
Once all the rostis are cooked and cooled. Smear with cream cheese, top with a thin ribbon of smoked salmon and drizzle with balsamic glaze.