Smoked Eel Parfait with White Soy Dressing and Seaweed


This is one of my favourite recipes. I love the flavour of smoked eel, but I find the textures to be inconsistent — often the outer edges are dry and stringy and the centre soft and mushy. The creaminess of parfait seems to be the perfect solution. This dish allows me to enjoy the best of both worlds.


  • 5 g (⅙ oz) dried kombu (see Note) finely chopped
  • celery salt, for garnish

Remove the jelly and parfaits from the fridge. Slide the jelly and freezer film off the tray and onto a work surface. To remove the parfaits, remove the plastic wrap and tape, then use the protruding acetate to carefully pull them out of the moulds — the acetate will naturally uncurl from around the parfaits. Use the acetate to transfer the parfaits onto the jelly, placing the first one about 1 cm (½ inch) from the short edge, then spacing the others evenly apart. Using a sharp knife, cut the jelly and the freezer film between the parfaits, so that each jelly strip is about 5 cm (2 inches) wide. Working with one at a time and using the freezer film as a guide, carefully roll the jelly strip around the parfait to enclose it completely. Trim the excess jelly from the ends of each parfait. Cut each parfait into 2 pieces.

Place the parfaits onto plates, arrange the dried kombu and celery salt in a line alongside. Dress the plate with some white soy dressing. Place some seaweed salad on the plate and insert the kombu chips into the salad.

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