Remove any skin and bone from the eel, put in the food processor with the rest of the ingredients, and blend to a smooth paste. Pack into individual ramekins or a large pot, which you keep in the refrigerator, and from which you scoop quenelles of the pôté as you need it. It keeps for 7 to 10 days. Half quantities can, of course, be made.
On balance, I prefer to serve it with a wedge of lemon rather than add lemon juice ‘to taste’ in the blending. You could add a little finely grated lemon zest to the pôté, however.
Using olive oil instead of butter, you can make a softer paste, and add garlic to it so that it takes on Mediterranean flavours.
© 2000 Frances Bissell. All rights reserved.