“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.”
Ingredients
Method
Main
1.Cut crusts from bread with a serrated knife, then cut slices into 4cm x 9cm fingers.
2.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.
3.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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