This is one of those dishes that’s as welcome at brunch, as it at lunch or dinner! Much like our smoked trout and salmon, sweet potatoes are something of a hero food. They’re packed with vitamin C, and essential nutrients and minerals including thiamin, potassium and manganese. The oven time allows the sweetness of the potatoes to caramelise, making these rösti decidedly moreish!
2 large sweet potatoes, peeled
2 large free-range hens’ eggs
4 spring onions, cleaned and finely chopped
6 tablespoons of mayonnaise
Bunch of chopped chives
freshly squeezed lemon juice
salt & ground black pepper
Set the oven to 180°c.
To make the rösti, grate the sweet potatoes using a box grater. Add to a large bowl and mix with the eggs, a good pinch of salt, pepper and the chopped spring onions.
In a cast iron or oven-proof skillet, heat a little olive oil on the hob and place about 2 tablespoons full of mix per rösti. Cook one side of the rösti for 4 minutes, then flip over and cook the other side for another 4 minutes. The cooking will help keep the mix together.
Transfer the pan to the oven and cook for a further 25 minutes.
In a small mixing bowl, add the mayonnaise, a pinch of ground black pepper, about 2 tablespoons of lemon juice and chopped chives. Mix together until ready to plate up.
Cut the avocados in half lengthways, removing the stone carefully and slice on the bias. Give them a generous squeeze of lemon juice to stop them from browning quickly and
Remove the rösti from the oven once they are cooked and look caramelised on the top.
To plate up, place on a flat plate, add ½ sliced avocado per person, a tablespoon of the mayonnaise dip and arrange the slices of the cold smoked trout.