Smoked eel, horseradish crème fraiche, mizuna and lemon dressing
- Peel skin off both sides of the smoked eel.
- Use a small sharp knife to gently cut the top side of the fillet away from the central flat skeleton that runs along the length of the eel, then ease the bones up and away from the lower fillet.
- Cut away any small fin bones along sides of each fillet – run your fingers along to check all small bones are removed.
- Cut each of your 2 eel fillets into four pieces – first in half across the fillet, then lengthways down the centre of each piece of fillet. You should end up with 8 approximately equal size pieces.
- Wash and spin dry the mizuna leaves. Cut off any stalky bits. Arrange on 4 plates.
- Arrange 2 pieces of eel fillet alongside the mizuna leaves on each plate.
- Combine the crème fraiche and creamed horseradish and mix thoroughly. Use teaspoons to quenelle (or spoon) about ¼ of it on to each plate.
- Whisk together the lemon juice, olive oil, salt and white pepper. Pour the dressing over the mizuna leaves and drizzle a little over the smoked eel fillets.
- Grind some black pepper over, and garnish the dish with a lemon wedge and (optional) edible flowers – you can see in the photo that I used pansy and rosemary flowers for this dish. Serve immediately.
- If you buy smoked eel that has already been skinned and filleted you will only need 200g.
- You can substitute another peppery salad leaf, like rocket, if you can't find mizuna leaves.
- If you use grated horseradish from a jar, it will be stronger than horseradish cream so use less.