Smoked eel salad Recipe

Smoked eel salad Recipe

  • 2 handfuls rocket
  • 15-20 cherry tomatoes, halved
  • 150g/5oz smoked eel, cut into 6cm/2½in pieces (available from some supermarkets and delicatessens)
  • 1 tbsp tarragon vinegar (or white wine vinegar if unavailable)
  • 2 tsp Dijon mustard
  • 2 tbsp olive oil
  • 3 tbsp vegetable oil
  • salt and freshly ground black pepper
  1. Preheat the grill to medium.
  2. Place the rocket and tomatoes into a bowl.
  3. Remove any skin and bones from the eel and place under the grill to gently warm through.
  4. For the dressing, place all of the dressing ingredients together in a bowl and mix well.
  5. To serve, pour the dressing over the salad and mix to coat the leaves, then place the eel fillets over the top.
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