Smoked eel canapé
This is a delicate dish from Theo Randall with smoked eel and beetroot producing a colourful and impressive canapé.
Smoked eel canapé
The inspiration and creator of this culinary delicacy is chef Theo Randall.
Duration: 1 hour and 30 minutes
Degree of difficulty: Easy
Type: Canapé
Portion for 5 persons
Ingredients
3 red beetroots, boiled and peeled 3 yellow beetroots, boiled and peeled 2 tbsp of olive oil 1 tbsp of fresh horseradish, grated 2 tbsp of crème fraîche 2 smoked eel fillets 1 handful of rocket 5 slices of sourdough bread, toasted 1/2 lemon black pepper, freshly ground salt
Preparation
- Cook the red and yellow beetroot in two separate pans for about 20 minutes or until tender. Drain, cool and peel.
- 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.
- Mix the horseradish and crème fraîche together and set aside until needed. Cut the smoked eel fillet into 10 slices.
- Spread the horseradish on the toast pieces, then add 2 rocket leaves per toast plus a wedge of each colour beetroot.
- 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.