Smoked eel canapé

 


Smoked eel canapé

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

 

Method

Cook the red and yellow beetroot in two separate pans for about 20 minutes or until tender. Drain, cool and peel

3 red beetroots

3 yellow beetroots

Cut the beetroots into eights and toss each colour beetroot in 1 tbsp olive oil with some salt and pepper. Do this separately so that the beetroots do not blend their colours

2 tbsp of olive oil

salt

Mix the horseradish and crème fraîche together and set aside until needed. Cut the smoked eel fillet into 10 slices

1 tbsp of fresh horseradish

2 tbsp of crème fraîche

2 smoked eel fillets

Spread the horseradish on the toast pieces, then add 2 rocket leaves per toast plus a wedge of each colour beetroot

1 handful of rocket

5 slices of sourdough bread, toasted

Put a small spoonful of horseradish on top of the beetroot and finish with the slice of smoked eel. Serve with a squeeze of lemon and some freshly milled black pepper

1/2 lemon

black pepper


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