Smoky eel is wonderfully offset here by buttery, crispy brioche breadcrumbs, earthy beetroot and tart crème fraîche. A luscious canape recipe to keep up your sleeve for a lavish party

To make the dip, first peel the beetroot. Place all ingredients for the dip in a blender and liquidise until smooth. Push through a fine sieve and season
Finding an alternative to a chinois
A chinois is a conical, fine-meshed sieve - if you are unable to get hold of a chinois, a regular sieve lined with a piece of muslin cloth will work just as well
To make the eel, mix the eggs and the milk together to make an egg wash. Put the plain flour, egg wash and brioche crumbs in separate dishes and season the flour with salt and pepper
Roll the eel pieces in the flour then put straight into egg wash. Carefully take them out of the egg wash with a slotted spoon, shaking off any excess egg wash. Place them into the brioche crumbs
Shake the dish to ensure that the eel is fully coated in the brioche crumbs, then lift them out, brushing off any excess crumbs. Chill for at least 15 minutes
Heat the oil to 165°C and fry the eel in batches until golden brown. Remove and drain on kitchen paper. Season with a little sea salt and pepper
Arrange the crispy eel on a plate with a quenelle of the beetroot crème fraiche to the side
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Wine Matching

Find out why we suggest matching this Smoked eel canapé recipe with a light and crisp white wine, a champagne or sparkling white wine, or a fresh and medium bodied white wine


Crispy brioche eel

  • 3 eggs
  • 200ml of semi skimmed milk
  • 200g of plain flour
  • 200g of brioche crumbs
  • sea salt
  • black pepper
  • 8 30g Lincolnshire smoked eels
  • oil, for deep frying

Beetroot and crème fraîche dip

  • 300g of beetroot, cooked
  • 75g of crème fraîche
  • 75g of natural yoghurt
  • salt
  • pepper
  • 1/2 tsp of Cabernet Sauvignon wine vinegar


  1. Fine sieve
  2. Deep fat fryer

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Smoked eel is rolled in rich brioche breadcrumbs to create these neat little canapés

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