Smoked Eel and Parsley Pôté

• 500 g (1 lb) smoked conger eel
• freshly ground black or white pepper

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