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Ingredientes
- 100 gm rocket
- 5 Tbsp. extra virgin olive oil
- Â Â the juice of 1 lemon
- 2 x heaped tsp strong horse radish relish
- 225 gm smoked eel
Direcciones
- Place the rocket in a bowl.
- Shake together the oil lemon juice and horseradish in a screwtop jar and season to taste.
- Pour dressing over the leaves and toss well to coat.
- Snip the eel into large chunks and place on top.
- Eat with rye bread and butter.
- I recommend Somersetbased Michael Browns hotsmoked eel that is hard rich and succulent. Serve with blinis and lowfat sour cream for a change. Whole eel (skinned) or possibly 225g packs are available by mail order from Brown & Forrest (014-58250875).For a more substantial salad add in boiled unskinned small waxy potatoes; top with a dollop of creme fraiche mixed with horseradish and minced chives if desired.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 74g | |
| Recipe makes 4 servings | |
| Calories 253 | |
| Calories from Fat 208 | 82% |
| Total Fat 23.43g | 29% |
| Saturated Fat 3.66g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 71mg | 24% |
| Sodium 29mg | 1% |
| Potassium 155mg | 4% |
| Total Carbs 0.13g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.04g | 0% |
| Protein 10.38g | 17% |
