Smoked eel sandwich with onion pickle

Ingredients

Fish & Shellfish

  • 40g of smoked eel fillet, ideally intact

Bakery

  • 1 slice of sourdough bread

Store Cupboard

  • 1 tsp horseradish cream, preferably fresh and fiery
  • 1 tsp Dijon mustard
  • 1 pinch of sugar

Dairy

  • butter

Fruit & Vegetables

  • 1/4 small red onion, peeled and thinly sliced

Oils & Vinegars

  • 2 tbsp of white wine vinegar