I came home around lunchtime from undergoing a chiropractic session (yes, Lauren, that's you!) and I felt the tiredness of the cold bike ride and the session kick in. I often go for a power nap after the adjustments as it always helps my body to re-set and restore. So with little energy left, I opened the fridge and decided I was going to make myself a quick and lightly digestible bite. This turned out to be my lunch, but you can definitely make these as an appetizer or party snack when you have guests over. The colours alone, make it quite a party ! Sweet potato is my go to root - vegetable, especially in the fall and winter. It's so incredibly versatile in its use, packed with vitamins and minerals (click here to read more on the benefits of yams) and also an anti-inflammatory root vegetable. Basically it gives you a content tummy, without the bloating or blood sugar spike. The healthy fats from the trout and the sweet mango on the side, just make it all come together. Bon appetit! I'm ready for my nap now...:-)
Wash sweet potato and cut in thin 0,5 cm slices. Put a frying pan on low heat. You will not need any oil for the potato as the slow heat brings a nice crunchy, slightly burned taste, which combines so well with the smoked trout.
Fry the slices for about 8 minutes on each side on low heat or until they turn a bit darker in color and slightly crunchy.
Take out a serving plate and put the sweet potato slices on the plate. With your fingers and a fork, pick some trout pieces to put on each slice. Add a dash of lemon juice on top of the fish.
Decorate your plate with the cucumber garlands and mango cubes.
Top it off with some alfalfa.
Sprinkle salt and pepper to your liking and a dash of olive oil is optional.
Note: The above serves as a small bite / light lunch for 2 people but you can multiply depending on number of guests and needs!