Smoked eel rillettes
By Regula Ysewijn
- Smoked eel fillets from a sustainable source
- 130g mascarpone (unsweetened)
- Small bunch of chives, finely chopped
- Black pepper, freshly ground, to taste
- Lemon juice, one teaspoon
Put the mascarpone into a large bowl and mix with the lemon juice, two thirds of the chives and a few turns of the pepper mill.
Flake the eel into the mascarpone and combine well with a spoon. Don’t try to make it into a pâté as the rillettes needs a chunky texture to scoop on to your toast or bread.
Taste, add more pepper or even a pinch of salt if needed and then transfer the rillettes to your chosen serving dish. Sprinkle over the remaining chives.
If you want to spice things up, finely chop a fresh red chilli to sprinkle on top. Don’t add too much or you’ll spoil the eels’ delicate flavour.
Serving tip: You could serve the rillette in smaller individual pots; or put it into easily closed small jam or marmalade jars, like they serve at hotel breakfasts, to take with you on a picnic.
Smoked eel is usually sold in two ways, filleted and whole. Ask your fishmonger to calculate the weight for you if you buy whole ones, which are usually more economical.