📝 About This Recipe
This dish is a sophisticated celebration of Northern European culinary traditions, where the rich, fatty decadence of smoked eel meets the sharp, sinus-clearing heat of fresh horseradish. The eel's deep umami profile is perfectly balanced by a bright, acidic cucumber salad and a silky crème fraîche dressing. It is an elegant, no-cook assembly that relies on the highest quality ingredients to create a symphony of smoke, spice, and crunch.
🥗 Ingredients
The Smoked Eel
- 400 grams Smoked Eel Fillets (high-quality, skinless and pin-boned)
- 1 teaspoon Lemon Juice (freshly squeezed to brighten the fish)
Horseradish Crème Fraîche
- 150 grams Crème Fraîche (full fat for the best texture)
- 3-4 cm Fresh Horseradish Root (grated finely using a microplane)
- 1 teaspoon Dijon Mustard (adds a subtle vinegary depth)
- 1 pinch Sea Salt (Maldon or similar flaky salt)
- 1 pinch Black Pepper (freshly cracked)
Quick Pickled Cucumbers
- 1/2 English Cucumber (thinly sliced into ribbons using a peeler)
- 2 tablespoons White Wine Vinegar
- 1 teaspoon Caster Sugar (to balance the acidity)
- 1 tablespoon Fresh Dill (finely chopped)
For Garnish and Serving
- 4 slices Dark Rye Bread (Pumpernickel or Borodinsky style)
- 3 Radishes (sliced paper-thin into rounds)
- 1 handful Micro-Greens (watercress or pea shoots)
- 2 tablespoons Unsalted Butter (at room temperature for the bread)
👨🍳 Instructions
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1
Begin by preparing the quick pickle. In a small glass bowl, whisk together the white wine vinegar and caster sugar until the sugar has completely dissolved.
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2
Use a vegetable peeler to create long, thin ribbons of cucumber, stopping when you reach the watery seeds in the center. Toss the ribbons in the vinegar mixture and set aside for 15 minutes.
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3
Prepare the horseradish cream by placing the crème fraîche in a medium mixing bowl. Whisk lightly until it holds soft peaks.
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4
Grate the fresh horseradish root directly into the cream. Start with 3cm and taste; horseradish varies in heat, so adjust according to your preference for spice.
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5
Fold in the Dijon mustard, a pinch of sea salt, and freshly cracked black pepper. Cover and refrigerate for 10 minutes to allow the flavors to infuse.
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6
Take your smoked eel fillets and check for any remaining tiny pin bones. Cut the fillets into elegant 5cm lengths on a slight diagonal.
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7
Lightly brush the eel pieces with a drop of lemon juice. This cuts through the natural oils of the fish and makes the flavor pop.
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8
Toast the dark rye bread slices lightly. You want them warm and slightly crisp on the outside but still chewy in the center.
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9
While the bread is warm, spread a thin layer of high-quality unsalted butter over each slice.
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10
Drain the cucumber ribbons from their pickling liquid and pat them dry gently with a paper towel. Stir the chopped dill into the cucumbers.
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11
To assemble, place a generous dollop of the horseradish cream onto each slice of bread, or if serving as an appetizer, place the cream directly on the plate.
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12
Arrange 2-3 pieces of smoked eel over the cream. Nestled next to the eel, place a few folded ribbons of the dill-pickled cucumber.
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13
Garnish with the paper-thin radish rounds and a scattering of micro-greens for a peppery crunch and visual contrast.
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14
Finish with one final crack of black pepper and serve immediately while the bread is still slightly warm.
💡 Chef's Tips
Always use fresh horseradish root if possible; the bottled variety often contains vinegar which can overpower the delicate smoke of the eel. If you cannot find eel, smoked trout or high-quality smoked mackerel make excellent substitutes. Ensure the eel is at room temperature before serving to allow the fats to soften and release their full aromatic potential. Don't over-pickle the cucumbers; 15-20 minutes is the 'sweet spot' for maintaining crunch while adding acidity. For a cleaner presentation, use a piping bag to apply the horseradish cream in small, uniform dots.
🍽️ Serving Suggestions
Pair with a chilled glass of dry Riesling or a crisp Grüner Veltliner to complement the acidity and smoke. A small glass of ice-cold Aquavit is the traditional Scandinavian accompaniment to this dish. Serve as part of a larger 'Smörgåsbord' alongside pickled herring and boiled new potatoes. For a lighter lunch, skip the bread and serve the eel and horseradish cream atop a bed of dressed bitter leaves like frisée or endive.