Step 1

For the filling: Place the hash browns in a microwave-safe bowl. Sprinkle generously with water, then cover and microwave on high until tender, about 5 minutes. (If you don't have a microwave, cook in boiling water for a couple of minutes until tender. Drain and allow to cool.)

Step 2

Using a small spatula, mix together the cream cheese, fresh herbs, capers, shallot, lemon zest and juice in a bowl, as well as a good sprinkle of salt and pepper. Fold in the potatoes. Taste for seasoning.

Step 3

Pour the oil to a 3-inch depth in a medium saucepan or deep-fryer. Set over medium-low to medium heat. Warm to 350 degrees F.

Step 4

Set the following up on your counter: One small bowl of room temperature water and a pastry brush; the bowl of filling; another small bowl with the egg wash and a pastry brush; a plate with the everything seasoning; and a cooling rack set in a paper towel-lined baking sheet.

Step 5

To build a samosa, set a wonton wrapper on your board, angling it like a diamond. Brush the edges with a thin strip of water. Place about a teaspoon of filling just below the center point of the wrapper. Fold the top point over the filing to meet the bottom point, to form a triangle. Press down on the edges to seal. Using a fork, crimp the edges to seal even further. Brush half of one side of the samosa with egg wash; sprinkle with the everything seasoning. Set aside and repeat with the remaining filling and wrappers.

Step 6

To fry, carefully drop a few samosas into the hot oil, without crowding the pan. Cook until golden brown, about 2 minutes per side. Remove using a spider or slotted spoon to the cooling rack.

Step 7

To serve, place the cucumbers, radishes, smoked salmon and lemon wedges down the center of a platter. Place the samosas around the garnishes and invite your guests to top their samosas with whatever they like.