SMOKED EEL SALAD
SMOKED EEL SALAD
Ingredients
- 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
Directions
- Preheat the grill to medium.
- Place the rocket and tomatoes into a bowl.
- Remove any skin and bones from the eel and place under the grill to gently warm through.
- For the dressing
- place all of the dressing ingredients together in a bowl and mix well.
- To serve
- pour the dressing over the salad and mix to coat the leaves
- then place the eel fillets over the top.
