Preparation time is 10minutes
Total time is 10minutes
Serve is for 8 people
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Difficulty level: 2 out of 4
15 Ingredients
Number of servings
8
To garnish
- 8 oatcakes
- 200grams smoked eel, slices
- 1/2 marinated beetroot
- 1/2teaspoons lemon zest
- 1 pinch black pepper
- 1teaspoons chervil
- 1tablespoons horseradish cream
- 3tablespoons crème fraîche
- 1 pinch salt (to taste)
- 1 pinch black pepper (to taste)
- 1/2teaspoons mustard, if necessary
- 200grams smoked eel, cut into small diagonal slices
- 1 raw beetroot, peel and grate
- 1/2tablespoons red wine vinegar
- 1/2teaspoons horseradish cream
Method
Step 1 of 1
Mix 1 tbs grated or horseradish cream into 3 tbs of crème fraîche with salt and black pepper to taste, adding a little mustard if necessary. Cut 200g smoked eel into small diagonal slices. Peel and grate 1 raw beetroot and mix with 1/2 tbs red wine vinegar. Top each oatcake with 1/2 tsp of horseradish cream, a few slices of smoked eel, some marinated beetroot, a little lemon zest, black pepper, and chervil or dill.
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