2tablespoonsextra virgin olive oilplus extra to serve
200gsalmon filletcooked and flaked, or smoked, or tinned salmon
dillfresh (to serve)
1limecut into wedges to serve
Fritters
400gsweet potatopeeled
sea salt and freshly ground black pepperto taste
2leavessilverbeetfinely chopped
1sprigspring onionfinely chopped
2free-range eggs
1teaspoonfresh corianderroughly chopped
2tablespoonsextra-virgin olive oil
Instructions
Preheat the oven to 150°C / 300°F / Gas Mark 2 .
To make the fritters, coarsely grate the sweet potato, then place in a bowl and mix in 1 teaspoon sea salt.
Stand the sweet potato for 10 minutes, then drain the sweet potato and squeeze out any excess liquid.
In a separate bowl, place the chopped silverbeet, spring onion, eggs and coriander.
Add the sweet potato, season to taste and mix well.
Heat the 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 2–3 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.
Smash the avocado flesh and lime juice in a bowl until smooth. Stir in the olive oil and season to taste.
To serve, place 2 fritters on each plate.
Top with the smashed avocado, salmon and sprigs of dill or chervil.
Drizzle with olive oil and serve with lime wedges.
Notes
Note: If using fresh salmon, drizzle a little 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. Remove and discard the skin, then flake the fish.Extracted from Maggie's Recipes for Life by Maggie Beer with Professor Ralph Martins, published by Simon & Schuster Australia, RRP $39.99.