Smoked Eel and Potato Salad with Soy and Lime Dressing


  • 500 g (1 lb) broccoli, freshly steamed and broken into florets
  • distinctive salad greens, such as lamb’s lettuce, purslane, rocket, burnett, watercress, sorrel, spinach shoots or whatever you have available
  • 225 g (8 oz) smoked eel fillets, diagonally sliced
  • 500 g (1 lb) new potatoes, freshly boiled and sliced
  • 8 tablespoons sunflower or groundnut oil
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon lime juice
  • 1 tablespoon soy sauce


Heap the salad leaves on individual plates, and arrange the broccoli, potatoes and eel as you wish. Whisk together the rest of the ingredients, for the dressing, and spoon over the salad.