• Wash the sweet potato well and roast it whole over charcoal, in a Josper oven, or in a very hot oven until completely tender and the skin is slightly charred.
• Let it cool slightly, peel, and cut into even portions. Lightly season with salt, a few drops of lime juice, and a drizzle of oil.
• Slice the smoked Alaskan wild salmon into portions suitable for cocktail presentation.
• Assemble by placing a base of roasted sweet potato, top with smoked Alaskan wild salmon, and finish with a dot of rocoto sauce.

Rocoto sauce

• Drain the preserved rocoto and remove some seeds if a milder heat is desired.
• Blend the rocoto with sour cream or mayonnaise, lime juice, salt, white pepper, and a little oil until smooth and creamy.
• Adjust salt, acidity, and spiciness.

Finishing

• Serve cold or slightly tempered. Finish with chopped fresh coriander, lime zest, and a touch of sour cream.