Impressive canapes with smoked eel
- 3 cherry tomatoes
- 1 small cucumber cut into thin slices
- 3 cut into small pieces sun-dried tomatoes
- 1 tablespoon of capers
- 1 sliced radish
- Butter or eel fat for spreading
- 150 g of smoked eel
- Crackers or brown bread or croutons
Butter each canapé and put a thin piece of smoked eel fillet on it. Put a slice of cucumber, half of a cherry tomato or a piece of sun-dried tomato, some capers or a slice of radish on top. Add salt and pepper to taste. Serve this simple, yet delicious snack chilled.
*In each recipe you can use eel fat instead of butter for more intense taste.
Cooking time – 15 min.