Smoked Eel with Beetroot Recipe - Great British Chefs

Canapé
easy
5
1 hour 30 minutes

PT1H30M

This is a delicate dish from Theo Randall with the smoked eel and beetroot producing a colourful and impressive canapé. The smoked flavour of the eel offsets the earthy beetroot and the piquant horseradish lifts the flavours of both.

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Ingredients

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Ingredients

2 smoked eel fillets
3 red beetroots, boiled and peeled
3 yellow beetroots, boiled and peeled
1 tbsp of fresh horseradish, grated
2 tbsp of crème fraîche
1 handful of rocket
5 slices of sourdough bread, toasted
1/2 lemon
salt
black pepper, freshly ground
2 tbsp of olive oil

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Cook the red and yellow beetroot in two separate pans for about 20 minutes or until tender. Drain, cool and peel

3 red beetroots
3 yellow beetroots

Cut the beetroots into eights and toss each colour beetroot in 1 tbsp olive oil with some salt and pepper. Do this separately so that the beetroots do not blend their colours

2 tbsp of olive oil
salt

Mix the horseradish and crème fraîche together and set aside until needed. Cut the smoked eel fillet into 10 slices

1 tbsp of fresh horseradish
2 tbsp of crème fraîche
2 smoked eel fillets

Spread the horseradish on the toast pieces, then add 2 rocket leaves per toast plus a wedge of each colour beetroot

1 handful of rocket
5 slices of sourdough bread, toasted

Put a small spoonful of horseradish on top of the beetroot and finish with the slice of smoked eel. Serve with a squeeze of lemon and some freshly milled black pepper

1/2 lemon
black pepper

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Theo Randall

With Theo Randall’s career including experience in some of London’s most prestigious locations as well as Chez Panisse in California, it’s vital to note that – prior to opening up his own first solo venture – he secured his reputation as head chef at The River Cafe.