Name Smoked eel appetizers


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1 lemon
50 g/2 oz softened butter
2 tablespoons finely chopped chives
salt and freshly ground pepper
3 slices white tin-loaf
100 g/3 1/2 oz smoked eel at room temperature

Preparation. Cut 3 thick slices of lemon and cut
again into quarters. Grate 1 teaspoon lemon rind
into a small bowl. Add the butter, chives, few
drops lemon, salt and pepper to taste and mix
• Toast the slices of bread and cut into quarters.
Cut the smoked eel into 12 equal pieces.
To serve. Spread the chive butter onto the toast
squares and place a piece of smoked eel on each.
Garnish with pieces of lemon and serve on a dish.
Preparation/serving: approx.
10 minutes
Contains per serving: 280 kJ/67 kcal.
2 g protein, 5 g fat, 3 g carbohydrate
Makes about 12 pieces

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