📝 About This Recipe
This dish is a modern homage to the cold-water traditions of Scandinavia, where the fatty richness of smoked eel meets the sharp, ethereal heat of fresh horseradish. Drawing from New Nordic principles, we balance the deep, woody smoke of the fish with the bright acidity of pickled green apples and the earthy crunch of rye soil. It is a masterclass in contrast—silky and crisp, pungent and sweet—presented with the minimalist elegance of a Baltic shoreline.
🥗 Ingredients
The Smoked Eel
- 300 grams Smoked Eel Fillet (high-quality, skinless and pin-boned)
- 20 grams Unsalted Butter (for gentle warming)
Horseradish Chantilly
- 150 ml Heavy Cream (chilled)
- 3 tablespoons Fresh Horseradish Root (finely grated)
- 50 grams Crème Fraîche (full fat)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1 pinch Sea Salt
Pickled Elements
- 1 large Granny Smith Apple (firm and tart)
- 50 ml White Balsamic Vinegar
- 50 ml Water
- 25 grams Caster Sugar
Rye Soil and Garnish
- 2 slices Dark Rye Bread (stale bread works best)
- 2 tablespoons Dill Oil (vibrant green)
- 1 handful Fresh Dill Sprigs (picked small)
- 1/4 piece Cucumber (peeled into ribbons or small spheres)
👨🍳 Instructions
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1
Prepare the pickling liquid by combining white balsamic vinegar, water, and sugar in a small saucepan. Bring to a simmer until sugar dissolves, then remove from heat and let cool completely.
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2
Using a melon baller or a small knife, create uniform spheres or 1cm cubes of the Granny Smith apple. Submerge them in the cooled pickling liquid to maintain color and add zing.
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3
For the rye soil, tear the rye bread into small pieces and pulse in a food processor until you have coarse crumbs. Spread on a baking sheet and toast at 160°C (320°F) for 10-12 minutes until crunchy but not burnt.
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4
Grate the fresh horseradish root using a microplane. Fold the grated horseradish and lemon juice into the crème fraîche in a small bowl.
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5
In a separate chilled bowl, whisk the heavy cream until soft peaks form. Gently fold the horseradish-crème fraîche mixture into the whipped cream. Season with a pinch of sea salt and refrigerate until needed.
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6
Carefully inspect the smoked eel fillets for any remaining pin bones. Portion the eel into elegant 5cm lengths, cutting on a slight bias for a professional look.
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7
Just before serving, place the eel portions in a small pan with the butter and a tablespoon of water. Cover and warm over very low heat for 2 minutes—you want it just above room temperature to release the oils, not cooked.
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8
Prepare the cucumber garnish by using a peeler to create thin ribbons, then rolling them into tight cylinders.
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9
To plate, place a generous spoonful of the horseradish chantilly slightly off-center. Use the back of the spoon to create a small well or 'swoosh'.
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10
Nestle two pieces of the warm smoked eel against the cream. Arrange three pickled apple pieces and two cucumber ribbons around the fish.
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11
Sprinkle a teaspoon of the rye soil over the dish to provide texture and an earthy visual contrast.
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12
Finish the plate with several dots of vibrant dill oil and garnish with delicate sprigs of fresh dill. Serve immediately while the eel is subtly warm and the cream is cold.
💡 Chef's Tips
Always use fresh horseradish root; the bottled variety is too acidic and lacks the floral heat required for New Nordic cuisine. If the eel is very oily, pat it gently with a paper towel after warming to ensure the presentation remains clean. Ensure your pickling liquid is stone-cold before adding the apples, or they will lose their signature 'snap'. For the best dill oil, blanch fresh dill for 10 seconds, shock in ice water, then blend with neutral oil and strain through a coffee filter. Don't over-whisk the chantilly; it should be light and pillowy, not stiff like cake frosting.
🍽️ Serving Suggestions
Pair with a crisp, dry Riesling or a glass of chilled Aquavit to cut through the richness of the eel. Serve as a sophisticated starter for a multi-course tasting menu. Accompany with a side of warm, buttered sourdough or additional rye crisps. A lightly sparkling hard cider also complements the apple notes beautifully.