Smoked Eel Pate, Pickled Cucumber & Spring Onion Flatbread

Name: Smoked Eel Pate, Pickled Cucumber & Spring Onion Flatbread
Yield: Serves 6 as an entrée
Cuisine: Australian
Ingredients: hot-smoked salmon, trout or any other hot-smoked fish; salt flakes and freshly ground white pepper, to taste; about 3 tablespoons extra virgin olive oil; ½ bunch flat-leaf parsley, stalks and leaves torn; 2 cloves garlic, roughly chopped; 2 eggs, hard-boiled and roughly chopped; 1 tablespoon chopped dill; flatbread, for serving (see Basics); 400 g sour cream; 2 tablespoons freshly grated horseradish; 1 stem dill, leaves picked and finely chopped; 1 bunch spring onions (scallions), green and white parts, roughly chopped; ½ bunch mint, stalks and leaves torn; salt flakes, to taste; 1 telegraph (long) cucumber, peeled, halved and sliced into thick chunks; 3 tablespoons Japanese rice vinegar; 60 g caster sugar; finely grated zest and strained juice of 1 lemon; 1 x 500 g smoked eel; 1 teaspoon Spanish unsmoked hot paprika (see Chefs’ ingredients)

Preparation info

Serves
6
as an entrée

Difficulty
Easy

Appears in

Sydney Seafood School Cookbook

By Roberta Muir

Published 2012

About

Fresh eels can be a bit tricky to tackle as they’re usually sold live, but smoked eel is a breeze to prepare and it’s delicious! At District Dining, where this dish is often on the menu, Warren Turnbull makes his own flatbread, but you can use a ready-to-bake pizza base from the supermarket if you prefer. The pàté tastes even better if it’s made a few hours in advance, so it’s perfect for entertaining.

Ingredients

Oceania
Australia
Sydney
Fish course
Starter
Pescatarian

Ingredients

Method