Ingredients
1 ripe hass avocado
1 lime juiced
40ml Extra Virgin Olive Oil plus extra to serve
200g salmon fillet, cooked and flaked (see note) or smoked or tinned salmon
to serve dill or chervil sprigs
to serve lime wedges
Fritters
400g sweet potato peeled
to season sea salt and freshly ground black pepper
2 large silverbeet leaves finely chopped
1 spring onion finely chopped
2 free range eggs
1 tspn coriander chopped
1 ripe hass avocado
1 lime juiced
40ml Extra Virgin Olive Oil plus extra to serve
200g salmon fillet, cooked and flaked (see note) or smoked or tinned salmon
to serve dill or chervil sprigs
to serve lime wedges
Fritters
400g sweet potato peeled
to season sea salt and freshly ground black pepper
2 large silverbeet leaves finely chopped
1 spring onion finely chopped
2 free range eggs
1 tspn coriander chopped
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Methods
1
Preheat the oven to 150C (fan-forced).
2
To make the fritters, coarsely grate the sweet potato, then place in a bowl and mix in 1 teaspoon sea salt. Stand for 10 minutes, then drain the sweet potato and squeeze out any excess liquid.
3
In a separate bowl, place the chopped silverbeet, spring onion, eggs and coriander. Add the sweet potato, season to taste and mix well.
4
Heat the Extra Virgin Olive Oil in a large frying pan over medium heat. Working in 2 batches, place 3 tablespoons of mixture for each fritter into the pan and press down with a spatula. Cook on both sides for 2 to 3 minutes or until golden, then drain on paper towel. Place on a baking tray, cover with foil and keep warm in the oven while you cook the remaining fritters.
5
Smash the avocado flesh and lime juice in a bowl until smooth. Stir in the olive oil and season to taste.
6
To serve, place 2 fritters on each plate. Top with the smashed avocado, salmon and sprigs of dill or chervil. Drizzle with Extra Virgin Olive Oil and serve with lime wedges.
7
Note: If using fresh salmon, drizzle a little Extra Virgin Olive Oil in a frying pan over high heat. Add the fish, skin-side down and cook for 3 minutes or to the point where it will almost burn. Remove the salmon, then quickly wipe out the pan with paper towel, being careful not to burn yourself. Add a drizzle of oil or a bit of butter to the pan, reduce the heat to low–medium and return the salmon to the pan, skin-side up. Cook for 2 minutes, then rest for 10 minutes.
8
Remove and discard the skin, then flake the fish.
1
Preheat the oven to 150C (fan-forced).
2
To make the fritters, coarsely grate the sweet potato, then place in a bowl and mix in 1 teaspoon sea salt. Stand for 10 minutes, then drain the sweet potato and squeeze out any excess liquid.
3
In a separate bowl, place the chopped silverbeet, spring onion, eggs and coriander. Add the sweet potato, season to taste and mix well.
4
Heat the Extra Virgin Olive Oil in a large frying pan over medium heat. Working in 2 batches, place 3 tablespoons of mixture for each fritter into the pan and press down with a spatula. Cook on both sides for 2 to 3 minutes or until golden, then drain on paper towel. Place on a baking tray, cover with foil and keep warm in the oven while you cook the remaining fritters.
5
Smash the avocado flesh and lime juice in a bowl until smooth. Stir in the olive oil and season to taste.
6
To serve, place 2 fritters on each plate. Top with the smashed avocado, salmon and sprigs of dill or chervil. Drizzle with Extra Virgin Olive Oil and serve with lime wedges.
7
Note: If using fresh salmon, drizzle a little Extra Virgin Olive Oil in a frying pan over high heat. Add the fish, skin-side down and cook for 3 minutes or to the point where it will almost burn. Remove the salmon, then quickly wipe out the pan with paper towel, being careful not to burn yourself. Add a drizzle of oil or a bit of butter to the pan, reduce the heat to low–medium and return the salmon to the pan, skin-side up. Cook for 2 minutes, then rest for 10 minutes.
8
Remove and discard the skin, then flake the fish.
