Fillets of Smoked Eel on a Warm Potato, Onion and Beetroot Salad

Name: Fillets of Smoked Eel on a Warm Potato, Onion and Beetroot Salad
Yield: Serves 4
Ingredients: 120–175 ml (4–6 fl oz) Basic Vinaigrette; 100 g (4 oz) caramelized onion; 1 tablespoon chopped fresh parsley; 225 g (8 oz) cooked beetroot; Salt and freshly ground black pepper; Mixed salad leaves, such as rocket, pousses (baby spinach), curly endive; 1 smoked eel, filleted and skinned; 225 g (8 oz) new potatoes, cooked

Preparation info

Serves
4

Difficulty
Easy

Appears in

More Rhodes Around Britain

By Gary Rhodes

Published 1995

About

The potato, beetroot and onion salad eats very well with the smoked eel. This dressing also tastes good with the addition of 2 teaspoons of horseradish, but I’m keeping this fairly simple to make.

Ingredients

1 smoked eel, filleted and skinned
225 g (8 oz) new potatoes, cooked

Pescatarian
Gluten-free

Method

Cut the smoked eel into 5–7.5 cm (2–3 in) slices, allowing three or four slices per portion. While the new potatoes are still warm, leave the skin on and cut them in half. Add three-quarters of the dressing and the cooked onions and continue to warm in the pan. Add the beetroot, making sure that it’s carefully mixed in and not colouring all the potatoes. Check for seasoning with salt and pepper