Sweet Potato Rosti with Smoked Salmon Salad

🧂 Ingredients

• 1/2 large sweet potato

  peeled
• 1 egg

  can be omitted, see notes
• 1/2 teaspoon salt
• Pinch of pepper
• 2 tablespoon ghee

  clarified butter, alternatively use 2-3 tbsp coconut oil or macadamia oil
• 1 Lebanese cucumber

  peeled into ribbons
• 1/4 Spanish onion

  peeled
• 150 g smoked salmon

  5 oz.
• Juice of 1/4 of a lemon
• Pinch of salt and pepper
• 1 teaspoon avocado oil

  or olive oil
• 1 tablespoon mayonnaise

  optional
• Fresh dill would be the ideal herb to garnish with.

Instructions

• 1 Grate the sweet potato using the larger holes of the grater. Mix with 1 whole
  egg, half a teaspoon of sea salt and a pinch of cracked black pepper.
• 2 Heat a large frying pan with a tablespoon or two of ghee or oil. Transfer the
  potato mix to the middle of the pan, spread and flatten using a spatula until
  the layer is nice and thin, like a large pancake.
• 3 Turn the heat down to medium and fry the roast, covered with a lid, for 3-4
  minutes. To flip the pancake without breaking it, put a large plate face down on
  top of the pancake and turn the frying pan upside down. The pancake will fall on
  your plate, cooked side up. Add another 1/2 teaspoon of fat or oil to the frying
  pan and once melted, slide the pancake back into the pan. Cook uncovered on
  medium heat for 4-5 minutes, until golden brown on the bottom as well.
• 4 While the rosti is cooking, combine the cucumber ribbons with onions and lemon
  juice. 
• 5 To assemble, carefully transfer the rosti pancake to a large serving plate.
  Scatter the slices of smoked salmon and top with cucumber strips and red onion
  strips on top. Drizzle with some extra lemon juice and avocado or olive oil,
  finish up with a sprinkle of black pepper. Add a dollop of mayo on top. Fresh
  dill would be the ideal herb to garnish with.

Nutrition Info