By nutritional therapist Christine Bailey
Salmon is a great source of omega-3 fats important for skin health and lowering inflammation. Top with yogurt to provide some healthy beneficial bacteria too.
Ingredients for rosti:
1 sweet potato, 200g
15g almond flour
Pinch of sea salt
1 tbsp coconut oil
2 large slices smoked salmon
For herbed yoghurt:
60g plain yoghurt or coconut yoghurt
1 tbsp chopped coriander
1 tbsp chopped mint
1 tsp lemon juice
Salt and pepper to taste
Preheat the oven to 180C, gas mark 4.
Make the herbed yoghurt. Place the yoghurt in a bowl and stir in the herbs and lemon juice. Season with salt and pepper.
To make the rostis, cut the potato in half. Microwave half the potato until soft. Allow to cool then peel off the skin. Mash in a bowl. Peel and coarsely grate the remaining sweet potato and apple. Place the grated potato and apple on kitchen paper to remove the excess moisture. Place into the bowl with the mash potato, egg and almond flour mixing well. Season well. If the mixture is too wet add a little more almond flour.
Place a frying pan on a medium heat. With 8cm metal rings on a chopping board, press the rosti mix into the ring to come up 1cm in height. Add the coconut oil to the pan and once hot, use a spatula to lift the rings of potato into the pan. Lower the heat and cook for 2-3 minutes until the base is golden brown
Once coloured on the bottom, push the mix out of the ring. If it sticks, run a knife around the edges to loosen. Colour the other side of the rosti for 2-3 minutes then put in the oven for 5 minutes to cook through
Place the rostis on plates and top with smoked salmon and a spoonful of yoghurt to serve.
Recipes and images taken from The Gut Health Diet by Christine Bailey, published by Nourish Books.