Name: Smoked eel pate with horseradish butter
Prep time: 80 min
Total time: 80 min
Yield: 1
Ingredients: 2 smoked eels (see note) or 1 whole smoked trout; 150g unsalted butter, melted; Grated zest of 1 lemon; 2 eschalots, finely chopped; 3 tsp horseradish sauce; Flat-leaf parsley, to serve; Toasts, to serve

Smoked eel pate with horseradish butter

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Prep Time:
80 minutes

Cook Time:

Total Time:
80 minutes

Elevate weekend lunch with this decadent treat for friends.

Ingredients:

2 smoked eels (see note) or 1 whole smoked trout
150g unsalted butter, melted
Grated zest of 1 lemon
2 eschalots, finely chopped
3 tsp horseradish sauce
Flat-leaf parsley, to serve
Toasts, to serve

Instructions:

Begin by delicately peeling the skin off the eels starting from the tail. Flake the flesh, ensuring to remove any bones. Place the eel flesh in a food processor along with half of the butter, lemon zest, and eschalots. Blend until you achieve a smooth consistency, then evenly distribute the pate into six 150ml ramekins or pots.
In a pan, gently heat the horseradish and remaining butter until melted. Pour this luscious mixture over the paté, then garnish with parsley leaves and a sprinkle of black pepper. Chill for at least an hour, or keep in the fridge for up to 3 days to set. Before serving with toasts, let the paté come to room temperature for the perfect spreadable texture.

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