- 200g Reserve Selection Banquet Sliced Salmon
- 500g sweet potato, peeled and grated
- 6 eggs
- 1/4 cup plain flour
- 1 large avocado
- 1 clove of garlic (finely diced)
- 1/2 lime (juiced)
- Dash tabasco sauce
- To taste salt and pepper
For the sweet potato rosti – place the grated sweet potato, 2 eggs and flour in a mixing bowl and gently mix together with your hands. Add some salt and pepper to taste. To cook, heat a large frypan with 2 tablespoons of olive oil. Divide the sweet potato mix into 4, and add to the hot oil (you may need to do this in batches). Cook on a medium heat for 3-4 minutes on each side until golden brown – be careful not to let it get too hot or it will burn before the sweet potato is fully cooked through. Keep warm once cooked.
For the avocado smash – place the avocado flesh into a bowl with the garlic, lime juice, a splash of olive oil, salt, pepper and tabasco (if using). Mash together with a fork so it stayed a bit chunky. Taste and add more lime juice, salt, pepper, tabasco as required.
For the eggs – I poached the eggs one at a time in a saucepan of boiling water, but you could easily have friend or scrambled eggs if that’s easier for you to cook (next time I won’t be poaching them – those skills seemed to have abandoned me…).
To assemble - Place the sweet potato rosti on the plate, then add 50g of smoked salmon per person, then a dollop of avocado smash, with the egg on top.
For more great recipes from Mel at The Cooks Notebook visit - www.cooks-notebook.com.au.