Smoked eel pate served in endive leaves

Smoked eel pate served in endive leaves

Eel is a very traditional east London ingredient and this is a perfect way to introduce it to your tastebuds.

Serves 6

Preparation time 30 minutes

Ingredients

350g smoked eel from Muirenn Smokehouse

175g marscapone cheese from Gastronomica

4 tablespoon natural yoghurt from Neal's Yard Dairy

Zest and juice of 1 lemon, plus extra for garnish

Sea salt and freshly ground black pepper

2 tablespoons of chopped fresh dill

8cm piece horseradish root, peeled and grated

3-4 endive heads

Method

Skin and flake the eel, removing any bones that you may find. Place in to a mixing bowl.

Spoon in the marscapone and yoghurt then mix everything together really well using a fork until the eel flakes down even more.

Add the lemon, seasoning, dill and ¾’s of the horseradish to the mixture and mix in really well.

Spoon the pate in to the endive leaves and place on a charger. Mix the remaining horseradish with a squeeze of lemon and scatter over the pate.

Serve with big wedges of lemon.