Publication-approved historical recipe
Smoked eel with horseradish recipe
Historical recipe record without an accepted exact episode or contestant association.
Ingredients
- 15 g fresh horseradish, grated and soaked in 2 tbsp hot water
- 1 tbsp white wine vinegar
- pinch of caster sugar
- 150 ml double cream, lightly whipped
- pinch of English mustard powder
- Squeeze of lime
- 200 g hot smoked English eel fillet
- Bread and butter, to serve
Method
- Drain the soaked horseradish and combine it with the vinegar, sugar, lightly whipped cream, mustard powder and lime juice; season.
- Slice the hot-smoked eel thinly and arrange four or five slices on each plate.
- Add the horseradish cream and serve with bread and butter.