Warm Smoked Eel Salad with Chilled Parsley Sauce and Scrambled Eggs

Name: Warm Smoked Eel Salad with Chilled Parsley Sauce and Scrambled Eggs
Yield: Serves 4
Cuisine: Danish
Ingredients: 1 bulb of celeriac, peeled and cut into matchstick pieces; a good handful of fresh mixed herbs (chives, parsley, dill, chervil, etc.), chopped; a good handful of fresh mixed herbs (chives, parsley, dill, chervil, etc.), chopped; a good handful of fresh mixed herbs (chives, parsley, dill, chervil, etc.), chopped; a good handful of fresh mixed herbs (chives, parsley, dill, chervil, etc.), chopped; 4–5 tablespoons olive oil; salt and freshly ground black pepper; a good handful of fresh mixed herbs (chives, parsley, dill, chervil, etc.), chopped; juice of ½ lemon; 8 fillets of smoked eel; 4 eggs, beaten a dash of milk; salt and freshly ground black pepper; 75 g (3 oz) butter; 4 eggs, beaten a dash of milk

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd's Fjord Fiesta

By Keith Floyd

Published 1998

About

Eels and the Scandinavians go together like a horse and carriage. Smoked eel is widely available and delicious. However, I got the impression that I had put my foot in it when I innocently mentioned to one patriot that most of the breeding stock of their beloved eels came from Gloucestershire and Somerset!

Ingredients

1 bulb of celeriac, peeled and cut into matchstick pieces
a good handful of fresh mixed herbs (chives, parsley,

Method

Combine the ingredients for the salad - in other words, the celeriac and the chopped mixed herbs. Add a good squeeze of lemon juice and drizzle over the olive oil. Season with salt and pepper, then cover and chill.

Next make the parsley sauce. Put the ingredients into a blender or food processor, whizz together for a few seconds, tip out into a jug, season and refrigerate.

Melt