Smoked eel canapé

by Theo Randall
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Ingredients

Fish & Shellfish

  • 2 smoked eel fillets

Fruit & Vegetables

  • 3 red beetroots, boiled and peeled
  • 3 yellow beetroots, boiled and peeled
  • 1/2 lemon

Store Cupboard

  • 1 tbsp of fresh horseradish, grated
  • salt
  • black pepper, freshly ground

Dairy

  • 2 tbsp of crème fraîche

Salad & Fresh Herbs

  • 1 handful of rocket

Bakery

  • 5 slices of sourdough bread, toasted

Oils & Vinegars

  • 2 tbsp of olive oil