SWEET POTATO RÖSTI WITH CRÈME FRAÎCHE AND SMOKED SALMON

AvatarGH InternQuick & easy

Simple, stylish dishes for a Mother’s Day brunch

INGREDIENTS

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)

METHOD

  1. Preheat the oven to 150°C.
  2. 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.
  1. 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.
  2. 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.
  3. Drain the rösti on paper towel and arrange in a single layer on a baking sheet.
  4. Top the rösti with crème fraîche, chives and some smoked salmon.
  5. 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.

(Serves 4–6)

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