Tender smoked eel pate
2 big smoked eel fillets
150 g unsalted butter, melted
grated zest of 1 lemon
2 eschalots, finely chopped
3 teaspoons horseradish sauce
choped green onions and toasts, to serve
Flake the flesh of the smoked eel fillets and place it in a food processor with half of the butter, lemon zest and chopped eschalots. Whiz until smooth. Heat the horseradish sauce and remaining butter in a pan over low heat and stir until melted. Pour over pate, add some black pepper to taste. Chill for 2-3 hours until set. Serve with toasts, crackers or fresh bread. Bring it to room temperature before serving.
Use smoked eel pate to cook stuffed eggs. Take 2 hardboiled eggs, slice them in half and remove yolks. Take 100 g of pate, add 2 egg yolks and mash them together with folk. Fill the egg whites with the pate, decorate with green onions, caviar or stripes of smoked eel fillets.
This special treat is very tender and delicious, you’ll definitely love it!
Cooking time – 10 min.