"This is a seasonal salad with substance, balancing light and healthy vegetables with the tender meatiness of smoked eel." - Steven Rangiwahia

 

Ingredients

200G smoked eel
2 Cheltenham beetroots, roasted
4 free-range eggs
400g pink fir apple potatoes or new potatoes
100g mixed leaves
100g watercress
1/4 bunch parsley, chopped

For the mayonnaise
2 egg yolks
½ tsp Dijon mustard
300ml vegetable oil
1-2 tsp white wine vinegar or lemon juice
1 tbsp boiling water
50g fresh horseradish
2 tsp creamed horseradish
1 clove garlic, crushed
Salt and freshly ground black pepper

 

Method

  • Whisk egg yolks, mustard, vinegar/lemon juice until well mixed. Gradually beat in oil, drop by drop to emulsify. When the sauce shows signs of thickening add the oil a little more quickly, and add boiling water to lighten the mayonnaise. Fold in the grated and creamed horseradish and garlic.

  • In boiling water place your eggs and time for 5-6 minutes; make sure to do this just before serving.

  • Mix salad ingredients with flaked pieces of the eel, fold in dressing and place in four bowls. Peel the eggs and place on top.

 

Chef recommendations

Tip: Smoked eel is best sourced from your local fishmonger; alternatively a great substitute is smoked trout.

Wine match: Casa Lapostolle 2006, Chile.