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Recipe Detail Page
Sweet Potato Swirls with Smoked Salmon
Autumn 2012
These swirls are attractive bases for vegetarian spreads or smoked-fish. You can use regular potatoes, but the sweet potatoes make a prettier colour. If they brown too quickly, lower the heat.
Makes 16 swirls
1 large even-sized sweet potato, peeled
3 tbsp (45 mL) potato starch
Salt and freshly ground pepper
Vegetable oil for frying
8 oz (250 g) smoked salmon
½ cup (125 mL) crème fraîche or whipped cream
3 tbsp (45 mL) chopped chives
1 Cut sweet potato in half through the centre. Place on benriner using the medium blade.
2 Turn handle so that potato is sliced into long strands. Toss the strands with the potato starch. Swirl them together to make small flat pancakes. Season with salt and pepper.
3 Heat ¼ inch (5 mm) of oil in a skillet over medium heat. When oil is hot, add pancakes. Do not crowd the pan.
4 Fry about 2 to 3 minutes on each side until golden around the edges. Remove and drain on paper towels while finishing the remaining swirls.
5 Top with a slice of smoked salmon, a dollop of crème fraîche and garnish with chives.
Makes 16 swirls
