Recipe: Sweet potato rosti with smoked salmon salad
Since going Paleo I’ve had no difficulties cutting out grains, refined sugars and various insulin spiking starches but I do miss the comfort of crispy fried white potatoes and creamy risottos. Luckily sweet potatoes/yams are on the ‘Paleo OK’ list so I’ve made them my ultimate post-workout carb source.
A few weeks back I picked up some gorgeous smoked salmon to make a delicious Paleo friendly lunch after a productive gym session. I wanted to share this recipe because it was so satisfying and yummy for my hungry tummy and it didn’t take long to make. I used ghee to fry the sweet potato pancake as it’s ideal for deep and shallow frying (its smoke point is much higher than most other oils and it has a lush buttery, nutty flavour). A dollop of mayonnaise is optional, depending on how strict your Paleo approach is.You can always make your own mayo with olive oil, rather than using supermarket varieties which are commonly made with super processed soybean oil. Another alternative is a little sour cream or creme fresh. You can also make mini, bite-size pancakes and top them up with a slice of salmon, cucumber and Spanish onion strips. Perfect for party finger food or as a starter at a dinner party. Double the ingredients if you’re cooking for a larger group.
- 1/2 large sweet potato, peeled
- 1 egg
- 1 Lebanese cucumber
- 1/4 Spanish onion, peeled
- 150gm smoked salmon
- 1 tbs whole egg mayonnaise, made with olive oil if available
- Fresh lemon or lime
- Black pepper, sea salt
- 1 tbs ghee (clarified butter), alternatively use 2 tbs of coconut oil
- 1 tsp avocado oil for a little drizzle at the end
- Grate 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.
- Heat a frying pan with 1 teaspoon of ghee. Transfer potato mix to the middle of the pan, spread and flatten using a spatula until the layer is nice and thin, about 70mm.
- Turn the heat down to medium and fry, covered with a lead, for 2-3 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 ghee to the frying pan and once melted, slide the pancake back into the pan. Cook uncovered on low heat for 3 minutes, then turn the heat back to medium and fry for a further 3 minutes.
- While pancake is cooking, peel the cucumber into long strips and thinly slice the onion.
- To assemble, carefully transfer the pancake to a large serving plate. Spread 1 tablespoon of good quality or home-made mayonnaise and scatter slices of salmon, cucumber strips and onion on top. Drizzle with some lemon or lime juice and avocado oil, finish up with a sprinkle of black pepper. Fresh dill would be the ideal herb to garnish with.
Preparation time: 15 minutes
Cooking time: 10 minutes
Number of servings: 2
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