Simple, stylish dishes for a Mother’s Day brunch
FOR THE RÖSTI
- 3 orange-fleshed sweet potatoes (about 700g)
- 1 small onion, finely chopped
- 60g cake flour
- 1 egg, beaten
- 10ml finely chopped parsley
- 2ml cayenne pepper
- salt and milled black pepper, to taste
- 30ml butter
- 60ml oil, for shallow frying
- FOR THE TOPPING
- 250g crème fraîche
- 12 chives, chopped
- 400g smoked salmon
- TO SERVE
- 12–16 capers
- lemon wedges
- caviar, or similar (optional)
- Preheat the oven to 150°C.
- To make the rösti, peel and grate the sweet potatoes and place them in a clean cloth. Wring out any excess liquid, making sure they’re as dry as possible.
- Place the sweet potatoes in a mixing bowl with the onion, cake flour, beaten egg, parsley and cayenne pepper. Mix well and season with salt and pepper.
- Heat the butter and oil in a wide frying pan and carefully fry patty-shaped spoonfuls of the rösti mixture, in batches, for 4–5 minutes per side until golden and crispy. Keep them warm in the oven until you’ve cooked them all.
- Drain the rösti on paper towel and arrange in a single layer on a baking sheet.
- Top the rösti with crème fraîche, chives and some smoked salmon.
- Garnish with the capersand serve with the lemon wedges and caviar, if using.
COOK’S NOTE Crispy pancetta and grilled peaches also make a delicious topping, or try lemon and garlic fried mushrooms and a poached egg for a vegetarian option.