If you want to fake elegance but don’t have that much time, you’ll want to try sweet-potato röstis with smoked trout ribbons, crème fraîche and lemon. This gorgeous dish will only take 20 minutes, and is guaranteed to fool your diners into thinking you spent hours slaving over it.
Sweet-potato röstis with smoked trout ribbons, crème fraîche and lemon
In a medium bowl, combine 1 medium (about 300g) coarsely grated orange sweet potato, 2 eggs and 100g melted butter. Heat 30ml (2 tbsp) olive oil in a pan over medium-high heat. Add 30ml (2 tbsp) sweet-potato mixture to the pan for each rösti. Flatten using a spatula and fry in batches until golden and crispy, 1 – 2 minutes on each side. Season with salt to taste. To serve, top each rösti with 200g trout ribbons, a dollop of crème fraîche, fresh fennel leaves and freshly ground black pepper. Serve with lemon wedges for squeezing