Smoked eel salad
easy
60 mins
60 mins
Ingredients
- 4 Eggs
- 4 TABLESPOONS Milk
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 7-10 Tbsp grated nutmeg
- 500 g Smoked eel
- 2 Shallots
- 4 Tomatoes
- some stem(s) Dill and parsley
- 1/2 Boxes Cress
- 4 Anchovy fillets
- 4 TABLESPOONS Vinegar
- 4 TABLESPOONS Lemon oil
- 2 TABLESPOONS Aquavit
- 7-10 Tbsp Grease
Directions
- 1
Whisk eggs and milk, season with salt, pepper and nutmeg. Grease a shallow bowl and pour in the egg milk. Place the bowl in a pot and fill with water up to 2 cm below the rim.
- 2
Allow to set in the preheated oven (electric cooker: 150 °C/ gas: level 1) for approx. 45 minutes. In the meantime, skin the eel and loosen the middle bones. Cut eel into bite-sized pieces. Peel and finely chop the shallots.
- 3
Clean, wash and cross-cut the tomatoes. Blanch in boiling salted water and peel the skin. Dice the tomatoes. Wash and chop dill, parsley and cress or cut off leaves.
- 4
Mix eel, shallots, tomatoes and herbs. Dice the eggs with a waistband knife. Cut anchovy fillets in half lengthwise and arrange everything on a plate. Mix vinegar, salt and pepper.
- 5
Embezzling oil and aquavit. Pour the vinaigrette over the salad before serving. Garnish with 1 slice of lemon, parsley, dill and anchovy fillets.
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