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Smoked eel canapé

PT1H30M

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Ingredients

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1
Cook the red and yellow beetroot in two separate pans for about 20 minutes or until tender. Drain, cool and peel
2
Cut the beetroots into eights and toss each colour beetroot in 1 tbsp olive oil with some salt and pepper. Do this separately so that the beetroots do not blend their colours
  • 2 tbsp of olive oil
  • salt
3
Mix the horseradish and crème fraîche together and set aside until needed. Cut the smoked eel fillet into 10 slices
4
Spread the horseradish on the toast pieces, then add 2 rocket leaves per toast plus a wedge of each colour beetroot
  • 1 handful of rocket
  • 5 slices of sourdough bread, toasted
5
Put a small spoonful of horseradish on top of the beetroot and finish with the slice of smoked eel. Serve with a squeeze of lemon and some freshly milled black pepper
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Smoked eel canapé

 
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