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I don't know whether it's because a new IKEA just opened about a 20-minute walk away from my house, and every time I go in there I'm being tempted with roasted beef, gravadlax and meatballs.
While my husband's looking around at new kitchen units, I'm just there, in the 'Home' section, flicking through the cookbooks. And getting hungry.
I've started recreating some Scandi-style dishes at home - the Swedish meatballs with gravy and cranberry sauce found themselves in my first AIP cookbook, AIP Paleo Comfort Food, a couple of years ago. And we still make them all the time, as you'll see from my Instagram feed. I've also made a slow cooker beef with lingonberry sauce, which was also inspired by a trip to the store. I just love it. The food is so colourful, healthy and light.
So, after an afternoon pinning all my favourite-looking dishes on Pinterest, I decide to make a kind of an open sandwich alternative, that didn't involve bread.
These smoked salmon sweet potato toasts.
Soft, smoky salmon. Sweet, tender sweet potato slices. Crunchy radish. Dill.
Oh my word, we all loved these.
Smoked Salmon Sweet Potato Toasts with Dill
2 large sweet potatoes, scrubbed, skin left on
1 tbsp olive oil
a handful of rocket/arugula
3-4 slices smoked salmon
a few sprigs of dill
First, cut the sweet potato into thick slices, about 1cm thick. Lay them out on a roasting tray and drizzle with olive oil. Rub the oil so that you have a thin coating over the sweet potato slices, and then lay on a single layer in the tray. Slide the tray into the oven at gas mark 7/220ºC and bake until tender - about 10 minutes.
While the sweet potato is cooking, slice the radishes and dice the avocado.
Once the toasts are ready, allow them to cool only slightly and then place on a serving plate or board. Arrange the smoked salmon slices over the top and scatter over the radish, avocado, rocket/arugula and the dill. Eat warm.
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