Recipe

Preparation

Version 1 – Wild Salmon and Eggs

1. Peel sweet potatoes and cut into 1 cm thick slices (yields 4 slices). Toast sweet potato slices for 5 minutes until soft. With a sandwich maker, they will turn out more tender and will not dry up as easily as when toasted in a regular toaster.
   
   
2. Boil eggs for 7 minutes until soft, then wash in cold water and peel. Blend cream, horseradish, salt, and pepper. Cut chives into small rolls and mix in. Pluck blossoms into smaller pieces. Season sweet potato toasts with sea salt and red pepper, spread horseradish mix on top, and garnish with salmon and half an egg each. Decorate with pieces of chive blossom.

Version 2 – Raspberry curd and fresh mint

1. Peel sweet potatoes and cut into 1 cm thick slices (yields 4 slices). Toast sweet potato slices for 5 minutes until soft. With a sandwich maker, they will turn out more tender and will not dry up as easily as when toasted in a regular toaster.
   
   
2. Whisk curd cheese with sugar and a dash of cinnamon. Put some raspberries aside for decoration, squash the rest with a fork and mix under the curd cheese. Spread the raspberry curd over the toasts and decorate with the remaining raspberries.
   
   

Version 3 – Buffalo mozzarella, mango and green pesto

1. Peel sweet potatoes and cut into 1 cm thick slices (yields 4 slices). Toast sweet potato slices for 5 minutes until soft. With a sandwich maker, they will turn out more tender and will not dry up as easily as when toasted in a regular toaster.
   
   
2. Peel and slice mango and pluck mozzarella into pieces. Put mango and buffalo mozzarella onto the sweet potato “toast” and spread some pesto above.