Smoked Eel Tartine, Brown Crab Mayonnaise, Smoked Chilli Ketchup and Crispy Shallots

Preparation info
  • Serves


    • Difficulty


Appears in
The Quality Chop House

By William Lander, Shaun Searley and Daniel Morgenthau

Published 2019

  • About

This is filthy in a very good way indeed. It has every flavour profile you could wish for: crunchy, bitter, salty, sweet, sour. We’ve often thought that if we opened a street food stall selling just this, there would be a queue a mile long. It’s worth splashing out on your oil, it really makes a difference. We suggest a cold-pressed Spanish olive oil for smearing, and a rich Tuscan extra virgin for drizzling.