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    Smoked Eel and Horseradish

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    Smoked Eel and Horseradish

    This pairing goes together like steak and ale or lamb and mint sauce.

    Serves: 4

    Ingredients

    • 2 tbsp creamed or hot horseradish
    • 142ml carton double cream
    • 100g pack of smoked eel fillet
    • Thinly sliced pumpernickel bread
    • Salt and freshly ground black pepper

    Method

    1. Beat 2 tbsp creamed or hot horseradish with a 142ml carton double cream until thick and fluffy. Season. Slice a 100g pack of smoked eel fillet at a slight angle into thin slivers.
    2. Arrange the eel in overlapping slices on plates and serve with thinly sliced pumpernickel bread and a dollop of the horseradish cream on the side. This is a great dinner party starter or a luxurious lunch option.

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