Smoked salmon with sweet po­tato ap­ple ros­tis

In the Moment - - Living -

EN­JOY A NU­TRI­TIOUS BREAK­FAST OR LUNCH TO HELP YOU THROUGH THE DAY

METHOD

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).

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