Smoked eel pate
Eel wasn't something we ate much of growing up. Sometimes one of the neighbours would catch a few in the local streams and give us one or we'd find one in a plastic bag full of water tied to the doorknob still alive. It's a very rich oily fish and full of flavour, it takes on smokiness quite well. pairs well with punchy flavours such as horseradish or mustard.
10g finely chopped fresh chives
10 leaves wild garlic finely chopped (optional)
10g freshly grated horseradish (or 5g English mustard)
70g cream cheese
5ml lemon juice
Salt and pepper to taste
Place the eel and cream cheese in a bowl and mash together with a fork until well combined
Add the rest of the ingredients and mix well
Season to taste with the salt and pepper
Place in the fridge for a couple of hours for the flavours to come together
Serve on toasted brioche or crusty bread
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