Smoked eel sandwich - Discover Seafood
Jeremy Lee, head chef at Quo Vadis, brings an old-school London classic, smoked eels, right up to date with this deliciously simple sourdough sandwich and pickl
Ingredients
- A slice of sourdough bread
- Butter
- 30g-40g fillet of (Sustainable Standard) smoked eel, taken from an intact fish is best
- A heaped teaspoon of horseradish cream, of a fiery temperament
- Dijon mustard
- Quarter of a small red onion, peeled and thinly sliced
- Two table spoons of good white wine vinegar
- A good pinch of sugar
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