Pairs well with Smoked Eel on Toast
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Smoked Eel on Toast
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A simple and delicious dish featuring smoked eel fillets grilled briefly and served on horseradish-spread toasted sourdough with seasoning.
00:05:00 total
Serves 1
easy
Sides / Appetizer
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Ingredients
- smoked eel - watch the video to see (2 fillets from one eel, skin removed)
- sourdough bread - 1 slice (sliced and toasted)
- horseradish - watch the video to see (spread on toast)
- salt - to taste (to season)
- black pepper - to taste (to season)
- olive oil - watch the video to see (a little drizzle on top)
Instructions
- Prepare the eel fillets: Remove the eel head. Using a knife, slice along the spine to remove the first fillet. Flip the eel and repeat to get the second fillet.
- Remove the skin: Peel away the skin from each fillet by gently scraping the knife over the flesh.
- Grill the eel: Grill the smoked eel fillets over charcoal for 2 minutes.
- Prepare the toast: Toast a slice of sourdough bread and spread horseradish evenly on top.
- Assemble and season: Slice the grilled eel and lay it on the horseradish toast. Season with salt, pepper, and drizzle with olive oil.
