Smoked eel canapé

This is a delicate dish from Theo Randall with smoked eel and beetroot producing a colourful and impressive canapé.

Smoked eel canapé

The inspiration and creator of this culinary delicacy is chef Theo Randall.

Duration: 1 hour and 30 minutes
Degree of difficulty: Easy
Type: Canapé
Portion for 5 persons

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

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  1. Cook the red and yellow beetroot in two separate pans for about 20 minutes or until tender. Drain, cool and peel.
  2. 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.
  3. Mix the horseradish and crème fraîche together and set aside until needed. Cut the smoked eel fillet into 10 slices.
  4. Spread the horseradish on the toast pieces, then add 2 rocket leaves per toast plus a wedge of each colour beetroot.
  5. 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.


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