Who doesn't love a recipe that is easy on the eye and the stomach that can be thrown together in record time? This dish wows on the plate and provides a gourmet edge. With the sweetness of shredded sweet potato and the good fats of a home made mayo. An omega boost for brain health. And the added buzz and crunch of lemon, onion and cucumber.
1/2 large sweet potato, peeled
1 Lebanese cucumber
1/4 Spanish onion, peeled
150gm smoked salmon
1 tbs whole egg mayonnaise, made with olive oil if available
Fresh lemon or lime
Black pepper, sea salt
2 tbs of coconut oil
Fresh small bunch parsley
Olive oil to drizzle
Grate sweet potato, using the larger holes of the grater.
Mix with 1 whole egg, half a teaspoon of sea salt and a pinch of cracked black pepper.
Heat a frying pan with 1 teaspoon of ghee. Transfer potato mix to the middle of the pan, spread and flatten using a spatula until the layer is nice and thin, about 70mm.
Turn the heat down to medium and fry, covered with a lead, for 2-3 minutes. To flip the pancake without breaking it, put a large plate face down on top of the pancake and turn the frying pan upside down. The pancake will fall on your plate, cooked side up. Add another 1/2 teaspoon of ghee to the frying pan and once melted, slide the pancake back into the pan. Cook uncovered on low heat for 3 minutes, then turn the heat back to medium and fry for a further 3 minutes.
While pancake is cooking, peel the cucumber into long strips and thinly slice the onion.
To assemble, carefully transfer the pancake to a large serving plate. Spread 1 tablespoon of good quality or home-made mayonnaise and scatter slices of salmon, cucumber strips and onion on top. Drizzle with some lemon or lime juice and olive oil, finish up with a sprinkle of black pepper. Fresh parsley would be the ideal herb to garnish