Salmon fillets on sweet potato rösti

Ingredients for 2 servings:

• 2 salmon fillets (125-150 g each)
• 2 sweet potatoes
• 2 stalks of thyme
• 1 egg(s)
• 2 spring onions
• 1 orange(s), organic
• 125 crème fraîche
• 2 tsp honey
• 2 tbsp pine nuts
• 3 tbsp butter
• 2 tbsp lemon juice
• Salt and pepper from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Peel and coarsely grate the sweet potatoes. Finely chop the thyme leaves and add them to the potatoes along with the egg. Season with salt and pepper. Wash and dry the orange, then grate the zest. Peel the orange and finely slice it. Mix the crème fraîche with the orange zest, diced orange, salt, and 1 teaspoon of honey. Roast the pine nuts in a non-stick pan until golden brown. Wash the spring onions, remove the top third of the green parts, and slice the spring onions into thin, diagonal rings. Heat half of the butter in a pan. Form the sweet potato mixture into 4 rösti and fry for about 5-6 minutes on each side over medium heat. Meanwhile, heat the remaining butter in a second pan. Fry the salmon fillets on all sides for about 3-5 minutes. Add the spring onions and pine nuts. Drizzle with honey and lemon juice. Season with salt. Arrange the salmon fillets on the sweet potato pancakes with orange cream.