Smoked salmon with sweet potato apple rostis
ENJOY A NUTRITIOUS BREAKFAST OR LUNCH TO HELP YOU THROUGH THE DAY
Preheat the oven to 180°C/350°F/Gas Mark 4. Make the herbed yogurt by placing the yogurt in a bowl and stir in the herbs and lemon juice. Season with salt and pepper.
To make the rostis, cut the sweet potato in half. Microwave half the potato until soft. Allow to cool then peel off the skin. Mash in a bowl. Peel and coarsely grate the remaining sweet potato and apple. Place the grated potato and apple on kitchen paper to remove the excess moisture. Place into the bowl with the mashed potato, egg and almond our, mixing well. Season well. If the mixture is too wet, add a little more almond our.
Place a frying pan on a medium heat. Press the rosti mix into an 8cm (3in) metal ring, so that it comes up to 1cm (just under in) in height. Add the coconut oil to the pan and, once hot, use a spatula to lift the rings of potato into the pan. Lower the heat and cook for 2-3 minutes until the base is golden brown.
Once the rosti is coloured on the bottom, push the mix out of the ring. If it sticks, run a knife around the edges to loosen. Colour the other side of the rosti for 2-3 minutes, then put in the oven for 5 minutes to cook through.
Place the rostis on plates. Top with smoked salmon and a spoonful of yogurt to serve.
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Recipe reproduced with permission fromThe Gut Health Diet Plan by Christine Bailey (Nourish, £12.99).