Smoked eel canapé

This is a delicate dish from Theo Randall with the smoked eel and beetroot producing a colourful and impressive canapé. The smoked flavour of the eel offsets the earthy beetroot and the piquant horseradish lifts the flavours of both.

First published in 2015

Ingredients

Metric

Imperial

Ingredients

Method

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
First published in 2015

With Theo Randall’s career including experience in some of London’s most prestigious locations as well as Chez Panisse in California, it’s vital to note that – prior to opening up his own first solo venture – he secured his reputation as head chef at The River Cafe.

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