Fish

Smoked eel pâté with horseradish butter

Name: Smoked eel pâté with horseradish butter
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6
Ingredients: 2 smoked eels or 1 whole smoked trout; 150g unsalted butter, melted; Grated zest of 1 lemon; 2 eschalots, finely chopped; 3 teaspoons horseradish sauce; Flat-leaf parsley and toasts, to serve

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Make this special treat a part of an indulgent weekend lunch perfect for friends.

2 smoked eels or 1 whole smoked trout
150g unsalted butter, melted
Grated zest of 1 lemon
2 eschalots, finely chopped
3 teaspoons horseradish sauce
Flat-leaf parsley and toasts, to serve

Method

1.

Starting at the tail end, peel the skin from the eels. Flake the flesh, discarding the bones, then place in a food processor with half the butter, lemon zest and eschalots. Whiz until smooth, then divide pâté among six 150ml ramekins or pots.
2.

Heat the horseradish and remaining butter in a pan over low heat and stir until melted. Pour over pâté, then press in some parsley leaves and sprinkle with black pepper. Chill for 1 hour (or up to 3 days) until set. Bring the pâté to room temperature before serving with toasts.

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