Smoked Eel with Beetroot Recipe
These smoked eel canapés are a feast for the eyes as well as the mouth. The sweet beetroot, smoky eel and tangy horseradish make a perfectly balanced mouthful
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 2 smoked eel fillets
- 3 red beetroots, boiled and peeled
- 3 yellow beetroots, boiled and peeled
- 1 tbsp of fresh horseradish, grated
- 2 tbsp of crème fraîche
- 1 handful of rocket
- 5 slices of sourdough bread, toasted
- 1/2 lemon
- salt
- black pepper, freshly ground
- 2 tbsp of olive oil
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