Root vegetable rosti
w wilted spinach, smoked paprika salmon
and avocado cream
Serves 4, makes 12 rosti (3 per person)
1 medium carrot (approx 100g)
1 small sweet potato (approx 140g)
1 medium beetroot (approx 180g)
2 tbsp olive oil
1/2 tsp fine Himalayan Pink Salt
Pepper, to taste
2 tsp psyllium husk or flax meal**
2 tbsp flour*
1-2 tbsp more olive oil, for the pan (or coconut if you want to vary oils)
2 handfuls of baby spinach
4 small salmon fillets
2-3 tsp water
1/2 tsp cumin powder
1/4 tsp smoked paprika
Salt and pepper, to taste
*I use amaranth or quinoa flour - but you can choose what plain flour you use! Buckwheat could work well.
**Both psyllium husk and flax meal can be found either in a health grocer or a regular grocer in the health aisle.
1. Grate the carrot, sweet potato and beetroot using a cheese grater and place in a large bowl.
2. Add the olive oil, salt and pepper to the grated vegetables and mix in well with your hands. Then add in the flour and either psyllium or flax meal. Set the mixture aside and make the avocado cream.
3. To make the avocado cream, put the avocado, water, cumin, smoked paprika, salt and pepper in a small blender or food processor and blend until a creamy consistency is reached, use a spatula to scrape down the sides and bring it all together. Set this aside.
4. Cut the salmon fillets into four pieces (refer to picture for size indication), season with salt and pepper and sprinkle with smoked paprika. Set aside.
5. Put a large non stick fry pan on a high heat and add 1 tbsp of the olive or coconut oil, when it is hot turn it down slightly and add a spoonful of the rosti mixture, flatten it with a spoon and fill the pan with as many as you can fit. Leave them to cook for 3-4 mins before using a spatula to flip them over and cook them for a further 3-4 mins, or until they are crispy. Add more oil to the pan before cooking the next batch.
6. While these are cooking put a separate non stick fry pan on a medium heat and add 1-2 tsp of olive oil, when hot add the salmon fillets and cook for a few mins, turning until cooked through. Remove the salmon and put on a plate and cover with foil.
7. Put the spinach in the same pan that the salmon was cooked in with a drizzle of water and leave to cook for a minute or so. When wilted, take off the heat, drain and set aside for a moment.
8. When the rosti are done, place 3 on each plate topped with some wilted spinach, some of the avocado cream and the salmon on top. Serve immediately.
*Notes: initially have the pan on a high heat for the rosti, to get one side cooking and crispy. You may need to turn the heat down towards the end.
**Don’t make the rosti too large; the smaller, the easier to flip.