Smoked Eel with Pickled Beetroot and Horseradish
Australian Gourmet Traveller recipe for Smoked eel, pickled beetroot and horseradish
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.gourmettraveller.com.au.
Ingredients
- 2 beetroot, thinly sliced on a mandolin
- 100 ml olive oil
- 35 ml white wine vinegar
- 20 gm mild honey
- 1 tsp caster sugar
- 6 thyme sprigs, plus extra leaves to serve
- 200 ml pouring cream
- 50 gm horseradish, finely grated on a Microplane
- 1 tbsp cider vinegar
- 6 pieces smoked eel (about 50gm each)
- To serve: crusty bread (optional)
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