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    Smoked Eel Pâté

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    Smoked Eel Pâté

    This delicious recipe is adapted from Manuela Darling-Gansser's beautiful book, Under the Olive Tree (Hardie Grant; £34.95).

    Serves: 4


    • 200g smoked eel fillets
    • 100g soft, unsalted butter
    • Juice of 1 lemon
    • Half red onion, chopped
    • Freshly ground pepper


    1. Put 200g smoked eel fillets in a food processor along with 100g soft, unsalted butter, the juice of 1 lemon and a half of chopped red onion. Process to a smooth mousse. Taste, season with freshly ground pepper, then refrigerate until needed.
    2. Serve on toast triangles (the dense, nutty texture of Stamp Collection New York Deli Bread is particularly good with this light pâté).

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