Try this tasty recipe for roast Sweet Potato and leek with Smoked Trout, rocket, chives and a poached egg
1 sweet potato – dice (1cm)
1 leek – slice (½ cm)
1 egg (from your pantry)
40g smoked trout ribbons
40ml full fat smooth cottage cheese
½ tsp cayenne pepper
3g chives –slice finely
¼ lemon – cut into wedges
butter (from your pantry)
salt and pepper (from your pantry)
olive oil (from your pantry
Preheat the oven to 200°C. Prepare ingredients as indicted above. Boil a full kettle.
Place the sweet potato on a roasting tray with the cayenne pepper, salt, pepper and a drizzle of olive oil and mix to coat the sweet potato. Roast in the oven, after 20 minutes add the leek. Roast for a further 15-20 minutes until golden and softened.
Place a pot of boiling water onto a medium heat for the poached egg (you can also fry the egg if you prefer). When gently simmering, using a spoon whirlpool the water.
Crack your egg into a small bowl and gently tip the egg into the water. Cook for about 3-4 minutes for a runny yolk. You can poke the egg and feel, you want the white to feel set and the yolk to feel soft. Remove with a slotted spoon from the water and drain on paper towel. Season.
Assemble the sweet potato, leek and rocket with the smoked trout on top. Place the egg onto the trout and then top with cottage cheese, chives and salt and freshly ground black pepper. Serve with a lemon wedge on the side.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.