Smoked eel sandwich
By Jeremy Lee
- A slice of sourdough bread
- 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
First things first. Dissolve the sugar in the vinegar. Steep the sliced onion in the pickle and let stand for an hour or so before hand.
Warm a grilling pan over a gentle heat. When all is ready, lay the sour dough on the grill and brown nicely. Cut the eel fillet into three largish pieces.
Butter the toasted side of the sour dough. Cut this in half and spread with Dijon mustards. Lay on the eel and then the horseradish cream. Lay on the other piece of toast and return to the grill. Let brown then flip and cook similarly on the other side.
Put on a plate and heap the drained pickle alongside. Serve swiftly.