Smoked eel and cream cheese mousse with griddled ciabatta Recipe

Smoked eel and cream cheese mousse with griddled ciabatta Recipe

  • 2 tbsp chopped fresh chives
  • 150ml/5½fl oz double cream, lightly whipped
  • 55g/2oz smoked eel, flaked
  • 1 lemon, juice only
  • salt and freshly ground black pepper
  • 100g/3½oz cream cheese
  • 3 slices ciabatta, griddled
  • pinch cayenne pepper
  1. Mix all the ingredients together in a bowl. Use two spoons to shape the mixture into three quenelles (rugby ball shapes).
  2. To serve, place a quenelle of smoked eel mousse on top of each slice of griddled ciabatta. Sprinkle with cayenne pepper and serve.
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