Roast beef, horseradish cream, sweet potato crisps

Ingredients:

Serves 2-3 people as a starter.

• 6-8 slices of rare roast beef, or beef pastrami

• 2 tbsp sour cream

• 2 tbsp creme fraiche

• 1 tbsp dijon mustard

• 2 tbsp horseradish cream

• 1/2 tsp onion powder

• 1 tsp Worcestershire sauce

• squeeze of lemon

• salt and pepper

  Sweet potato crisps:

• 1 cup of sweet potato, sliced into super thin “straws”

• 1 tbsp olive oil

  Garnish:

• 1 tsp pink peppercorns

• pinch of flakey salt

• Handful of chives, chopped small

Method:

Preheat oven to 375F fan-forced. To cut the sweet potato super thin, you can use a spiralizer, a julienne peeler or a mandolin. I used a mandolin to get the super thin straws. Toss in olive oil and bake on a baking paper lined tray for approximately 25 minutes, tossing halfway through. Watch carefully to make sure they don’t get too brown and burnt. They will crisp more as they cool.

In a mixing bowl, combine sour cream, horseradish cream, creme fraiche, lemon, worcestshire sauce, salt, pepper, onion powder and dijon mustard. Mix to combine and taste and adjust. The consistency should be smooth enough to spread but also keep it’s shape on top of the roast beef slices.

Grind the pink peppercorns in a mortar and pestle until broken down then add flakey salt and rub together with your fingers.