smoked-eel-beetroot.jpg

Smoked Eel, Beetroot & Apple with Tarragon Horseradish Cream

This is a fabulous starter or light lunch dish. I’ve played around with countless variations of our superlative smoked eel and this is one of my favourites. The combination of the acidic apple, sweetness of the beetroot, balsamic dressing and mousse like tarragon horseradish cream paired with the eel is wonderful.

July 23, 2020
: 2
: 30 min
: 40 min
: 1 hr 10 min
: Easy

This is a fabulous starter or light lunch dish.

By:

 
Ingredients
  • 100g smoked eel
  • 2 small beetroot
  • 1 small dessert apple
  • 1 tsp fresh lime juice
 
Dressing
  • 2 tbsp olive oil
  • 1 tsp balsamic vinegar
  • ¼ tsp sea salt
  • ¼ tsp Dijon mustard
 
Tarragon Horseradish Cream
  • 75ml double cream
  • 1 tsp tarragon, chopped
  • 1 tsp horseradish sauce

 

Directions
  • Step 1 Simmer the beetroot in salted water for 30-40 mins or until tender. Cool in the pan and then rub off the skin while still warm. Set aside in the fridge.
  • Step 2 Remove the smoked eel from the fridge 30 mins before using to allow to come to room temperature. Slice thinly, approx. 3mm thin slices.
  • Step 3 Peel, core and dice the apple into 1cm cubes. Toss in the lime juice.
  • Step 4 For the dressing mix all the ingredients together until combined.
  • Step 5 Whisk the cream being careful not to over whisk. You are looking for ribbons in the cream rather than peaks. Then gently fold in the tarragon and horseradish.
  • Step 6 Slice the beetroot thinly and interleave with the smoked eel on a plate. Sprinkle the diced apple around and finally place a spoonful (or quenelle) of the tarragon horseradish cream on the side.