Smoked eel blinis with horseradish cream

Smoked eel blinis with horseradish cream

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
200 g piece smoked eel
or 1 small smoked eel
5 tablespoons creme fraiche
5 tablespoons greek yoghurt
2-3 tablespoons hot grated horseradish, (in a jar)
1 shallot
1 lemon
1/4 bunch parsley
30g raisins
6 tablespoons extra virgin olive oil
salt
freshly ground black pepper
4 Blinis, to serve

Method

  1. Skin and fillet the smoked eel into 4 portions, or remove from the packaging and allow to come to room temperature.
  2. For the horseradish cream, mix the crème fraîche with the yoghurt in a small bowl. Add enough horseradish to subtly flavour the mixture; there should be a balance between the heat of the horseradish, the creaminess of the crème fraîche and yoghurt and the acidity in both. Season with salt and set aside.
  3. To make the vinaigrette, halve, peel and finely dice the shallot. Juice the lemon and finely chop the parsley. Put the shallot, raisins and olive oil in a small saucepan and warm over a low heat to soften the shallot and plump the raisins. Remove from the heat and leave to cool, then add 1–2 tablespoons lemon juice and the parsley, with salt and pepper to taste.
  4. Warm the blinis in a low oven and place one on each plate. Top with a piece of smoked eel, spoon a little of the shallot and raisin vinaigrette over and around the eel and blinis and place a dollop of horseradish cream on top.
Tags:
Leiths School of food and wine
cookery course
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again