Delicious smoked eel appetizer with salmon roe
2 big smoked eel fillets (for pate)
1 small smoked eel fillet
150 g unsalted butter, melted
grated zest of 1 lemon
2 eschalots, finely chopped
3 teaspoons horseradish sauce
250 g cream cheese, softened
1 hard boiled egg, finely chopped
2 tablespoons of salmon roe
waffle baskets, crackers for serving
Cook the tender smoked eel pate (the recipe here), using 2 smoked eel fillets. Cut the smoked eel fillet left into small cubes and add them together with the chopped egg to the pate. Add cream cheese and mash together.
Serve this delicious appetizer in small waffle baskets or on crackers with some salmon roe.
Cooking time – 15 min.