Smoked Eel Terrine from Beddingtons

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.


  • 9 oz / 255 g smoked eel fillets


  • 12 oz / 340 g smoked eel fillets
  • 9 fl oz / 260 ml fish stock
  • 6 leaves gelatine or 6 tsp powdered gelatine
  • salt
  • freshly ground white pepper
  • lemon juice
  • 6 fl oz / 170 ml double cream


Choose a small terrine, capacity 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 rolling pin. Trim off the overhanging pieces and reserve.

To make the filling, purée the eel fillets and trimmings with half the fish stock in a blender. Dissolve the gelatine in the remaining stock, and add it to the purée. Push it through a fine sieve, and season with salt, pepper and a little lemon juice. Leave it to cool. Beat the cream until it makes soft peaks, and when the eel purée begins to set, fold in the cream. Pour into the eel-lined terrine and leave in the refrigerator until set. To turn out, dip in hot water until loose.