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    Smoked Eel with Parsley and Horseradish Cream

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    Smoked Eel with Parsley and Horseradish Cream

    Smoked eel, very rich and dense, needs a sharp, bright, mustardy little sauce such as this Dutch combination of parsley, cream and horseradish. If you can't find smoked eel, smoked trout, which is similar in taste and texture, is a good substitute. This sauce is also delicious with any cold, poached fish: salmon, monkfish, lobster, crab. If you have sorrel growing in your garden, use it in place of the watercress for a particularly refreshing flavour.

    • Preparation time: 5 minutes
    • Total time: 5 minutes 5 minutes

    Serves: 4


    • 350g smoked eel or smoked trout fillets
    • Parsley And Horseradish Cream
    • 284ml carton soured cream
    • 4 tbsp roughly chopped curly parsley
    • 2 tbsp shredded watercress leaves
    • 2 salad onions, roughly chopped
    • 1 tsp grated hot horseradish
    • 1 tbsp white wine vinegar
    • 1 tsp sugar
    • ½ tsp salt


    1. Check the eel or trout fillets for any whiskery little bones, pulling them out with tweezers.
    2. Put all the sauce ingredients into a liquidiser and process them to a thin purée. Serve the eel with the sauce on the side, accompanied by thin slices of buttered brown bread, oatcakes or crisp melba toast.

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    Drinks recommendation

    Smoked fish is a joy with barrel-fermented, dry whites.


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