Frances Bissell

Smoked Eel Terrine from Beddingtons

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
The Times Cookbook
The Times Cookbook

By Frances Bissell

Published 1995

  • About

This is based on a version served at Beddingtons in Amsterdam. Jean Beddington serves it with a roasted red pepper salad, dressed in a little red wine vinegar and olive oil. As she says, this gives a nice complementary smoky sweetness with the eel.

Ingredients

  • 9 oz / 255 g smoked eel fillets

Method

Choose a small terrine, capacity 1½ pt / 850 ml, and line it with the fillets. If they are thick, place them between two sheets of cling film and flatten them carefully by beating with a mallet or ro