Smoked eel sandwich with onion pickle
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This glorious toasted sandwich recipe is one of Jeremy Lee's signature dishes, having featured on the menus of both the Blueprint Café and Soho's Quo Vadis. With a hunk of crisp, golden sourdough holding everything together, the chef offsets the oily sweetness of smoked eel with fiery horseradish cream and Dijon mustard.
First published in 2016
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Ingredients
Metric
Imperial
Smoked eel sandwich
- 40g of smoked eel fillet, ideally intact
- 1 slice of sourdough bread
- 1 tsp horseradish cream, preferably fresh and fiery
- 1 tsp Dijon mustard
- butter
Onion pickle
- 1/4 small red onion, peeled and thinly sliced
- 2 tbsp of white wine vinegar
- 1 pinch of sugar
SAVE RECIPE
Method
1
Begin by preparing the onion pickle. Combine the sugar and vinegar together in a pan and gently warm until dissolved. Remove from the heat and add the sliced onion to the pan, setting aside to steep for 1 hour
- 1 pinch of sugar
- 1/4 small red onion, peeled and thinly sliced
- 2 tbsp of white wine vinegar
2
For the sandwich, place a griddle pan over a medium heat to warm up. Once hot, add the sourdough slice to the pan and grill on one side until brown. While the bread is toasting, slice the eel fillet into 3 even pieces
- 1 slice of sourdough bread
- 40g of smoked eel fillet, ideally intact
3
Remove the toasted sourdough, keeping the pan on the heat, and generously spread the toasted side of the bread first with butter followed by a little Dijon mustard. Slice the bread in half and top one half with the eel pieces followed by the horseradish cream. Place the other half on top (toasted side down) and return the sandwich to the griddle pan
- butter
- 1 tsp Dijon mustard
- 1 tsp horseradish cream, preferably fresh and fiery
4
Grill the sandwich on one side until brown, then flip carefully and grill for a further few minutes until golden and toasted. Drain the pickle and spoon onto a plate, adding the sandwich alongside it. Serve immediately
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