Smoked eel and brandade with light horseradish cream

Here again, the idea of leftovers lying at the corner of the fridge is not possible in my household as smoked eel is a favourite, also too expensive to be forgotten about. I have altered this dish as far as restaurant use is concerned. The estimable chef, Jeremy Lee, at Quo Vadis in Soho, used to offer a smoked eel sandwich as a starter, and I have to say I really liked it. So now I put the brandade between two s