Smoked eel canapé
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This is a delicate dish from Theo Randall with the smoked eel and beetroot producing a colourful and impressive canapé. The smoked flavour of the eel offsets the earthy beetroot and the piquant horseradish lifts the flavours of both.
First published in 2015
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Ingredients
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Imperial
Ingredients
- 2 smoked eel fillets
- 3 red beetroots, boiled and peeled
- 3 yellow beetroots, boiled and peeled
- 1 tbsp of fresh horseradish, grated
- 2 tbsp of crème fraîche
- 1 handful of rocket
- 5 slices of sourdough bread, toasted
- 1/2 lemon
- salt
- black pepper, freshly ground
- 2 tbsp of olive oil
SAVE RECIPE
Method
1
Cook the red and yellow beetroot in two separate pans for about 20 minutes or until tender. Drain, cool and peel
2
Cut the beetroots into eights and toss each colour beetroot in 1 tbsp olive oil with some salt and pepper. Do this separately so that the beetroots do not blend their colours
- 2 tbsp of olive oil
- salt
3
Mix the horseradish and crème fraîche together and set aside until needed. Cut the smoked eel fillet into 10 slices
- 1 tbsp of fresh horseradish
- 2 tbsp of crème fraîche
- 2 smoked eel fillets
4
Spread the horseradish on the toast pieces, then add 2 rocket leaves per toast plus a wedge of each colour beetroot
- 1 handful of rocket
- 5 slices of sourdough bread, toasted
5
Put a small spoonful of horseradish on top of the beetroot and finish with the slice of smoked eel. Serve with a squeeze of lemon and some freshly milled black pepper
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