Smoked eel tea sandwiches


  • Serves 12 people

"If you can find a whole smoked eel, it's an amazing thing - it's like the bacon of the sea," says Kelly. "This is an update of the classic cucumber teatime sandwich."

  • 12 slices white bread
  • 120 gm crème fraîche
  • 1 tbsp finely grated fresh horseradish
  • 1 tbsp lemon juice, or to taste
  • 600 gm smoked eel
01   Cut crusts from bread with a serrated knife, then cut slices into 4cm x 9cm fingers.
02   Combine crème fraîche, horseradish and lemon juice in a bowl and season to taste – there should be plenty of horseradish kick, just lifted with the lemon. Spread on the bread slices and set aside.
03   Heat a grill to hot. Cut eel into pieces the same size as the bread, then grill on a baking tray briefly to loosen the fat and breathe a bit of life back into it (30 seconds to 1 minute). Sandwich between bread and serve.
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