Sunday 10 January 2010


We thought we would share another popular recipe for smoked eel pate.

First catch and smoke your eel. If you can't - buy one but it is waaaay cheaper to catch your own and its much more fun.

So you need the smoked flesh of two smallish eels, our family likes them about 2 foot long. Any bigger and they can be a bit rich. Smaller is sweeter.

Now you have to get the meat off the bones. I doe this with my fingers -its easy and i like getting down and messy with my tucker.

smunch it all up.

then add some sour cream.then fold in a couple of tablespoons of whipped cream.
Then chop up some parsley and some chives. And add a splash of lemoncello liqueur and a bit of tarragon. then a dash of cayenne pepper. and salt to taste.. but be careful with the salt.

Then use a fork and mush it all together and put it in the fridge for at least 4 hours to let the flavours get to know one another.

And it goes well with a crisp Monteiths Pilsener.

We are currently growing some horseradish as it goes very well with smoked eel.


Neil said...

"first catch and smoke your eels" - you make it sound so easy!

I must say the recipe sounds fantastic...

pdm said...

Do you not like them fresh BB?

Fresh eel, pan fried is just about the best fish there is to eat.