Smoked eel, pickled beetroot and horseradish


  • Serves 6 people

  • 2 beetroot, thinly sliced on a mandolin
  • 100 ml olive oil
  • 35 ml white wine vinegar
  • 20 gm mild honey
  • 1 tsp caster sugar
  • 6 thyme sprigs, plus extra leaves to serve
  • 200 ml pouring cream
  • 50 gm horseradish, finely grated on a Microplane
  • 1 tbsp cider vinegar
  • 6 pieces smoked eel (about 50gm each)
  • To serve: crusty bread (optional)
01   Place beetroot in a non-reactive container and set aside. Stir oil, vinegar, honey and sugar in a saucepan over medium heat to dissolve sugar (3-5 minutes), cool slightly, pour over beetroot, add thyme, cover and refrigerate for flavours to develop (6 hours-overnight).
02   Whisk cream to soft peaks in a bowl, fold in horseradish and cider vinegar, season to taste and refrigerate until required.
03   Drain beetroot (reserve brine), arrange on plates, top with eel and spoonfuls of horseradish cream, drizzle with a little reserved marinade, scatter with extra thyme, season to taste and serve with crusty bread.
This recipe is from the June 2012 issue of Australian Gourmet Traveller.
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