Sweet potato toast | rooi rose
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Sweet potato toast

06/02/2018

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Try this tasty roasted sweet potato toast with snoek and mustard-mayonnaise.

Recipe: Vickie de Beer. Image: Lee Schwagele

Sweet potato toast

  • Cut 2-3 radishes into thin slices.
  • Heat 2 tbsp. (30 ml) vinegar, 2 tbsp. (30 ml) sugar and ¼ c (60 ml) water in a microwave oven for 30 seconds, or until the sugar has melted.
  • Cut 1 medium sweet potato in 1 cm slices and place on a bread toasting pan on high heat for 2 rounds until golden and soft
  • Mix 1 cup snoek mixture (recipe below) with ½ cup (125 ml) ricotta in a mixing bowl.
  • Spoon 2 – 3 tbsp. of the mixture on a slice sweet potato roasted  and garnish with the radishes.
  • Serve with the mustard and mayonnaise (recipe below)

Snoek Salad (Snoek mixture)

Serves: 4 Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 400 g smoked snoek, flaked and bones removed
  • 1 cup (250 ml) cooked mielies (removed from cob)
  • ½ cup (6-8) dried apricots, chopped
  • ¼ cup (60 ml) roasted peanuts
  • 2 spring onions, chopped
  • ½ red onion, chopped
  • Mustard salad dressing
  • 1 cup (250 ml) mayonnaise
  • 1 cup (250 ml) full cream Greek yoghurt
  • ½ cup (125 ml) grain mustard
  • 2 t (10 ml) mustard powder
  • 2 t (10 ml) chopped garlic
  • 1 tbsp. (10 ml) chopped ginger
  • 2 tbsp. (30 ml) honey
  • Juice and rind of one lemon
  • Fresh coriander leaves

Instructions

  1. Mix the flaked fish, mealies, apricots, peanuts, spring onions, red onion, fresh coriander leaves in a large mixing bowl.
  2. Mix the mayonnaise, yoghurt, grain mustard, mustard powder, garlic, ginger, honey and lemon in a bowl.



Catherine Schenck

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