Step 1: Preheat the oven to 150C (fan-forced).

Step 2: To make the fritters, coarsely grate the sweet potato, then place in a bowl and mix in 1 teaspoon sea salt. Stand for 10 minutes, then drain the sweet potato and squeeze out any excess liquid.

Step 3: In a separate bowl, place the chopped silverbeet, spring onion, eggs and coriander. Add the sweet potato, season to taste and mix well.

Step 4: Heat the Extra Virgin Olive Oil in a large frying pan over medium heat. Working in 2 batches, place 3 tablespoons of mixture for each fritter into the pan and press down with a spatula. Cook on both sides for 2 to 3 minutes or until golden, then drain on paper towel. Place on a baking tray, cover with foil and keep warm in the oven while you cook the remaining fritters.

Step 5: Smash the avocado flesh and lime juice in a bowl until smooth. Stir in the olive oil and season to taste.

Step 6: To serve, place 2 fritters on each plate. Top with the smashed avocado, salmon and sprigs of dill or chervil. Drizzle with Extra Virgin Olive Oil and serve with lime wedges.

Step 7: Note: If using fresh salmon, drizzle a little Extra Virgin Olive Oil in a frying pan over high heat. Add the fish, skin-side down and cook for 3 minutes or to the point where it will almost burn. Remove the salmon, then quickly wipe out the pan with paper towel, being careful not to burn yourself. Add a drizzle of oil or a bit of butter to the pan, reduce the heat to low–medium and return the salmon to the pan, skin-side up. Cook for 2 minutes, then rest for 10 minutes.

Step 8: Remove and discard the skin, then flake the fish.