serves
4
prep
1 hour
cook
30 minutes
difficulty
Easy
serves
4
people
preparation
1
hour
cooking
30
minutes
difficulty
Easy
level
Stream free On Demand
Simply Spuds
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 1 kg baby kipfler potatoes, washed and halved
- 1 tbsp fine salt
- 200 g smoked eel meat
- 200 g crème fraiche
- 1 lemon
- 1 bunch flat-leaf parsley, leaves finely chopped, plus extra to garnish
- 1 tbsp seeded mustard
- 100 g baby cornichons, sliced lengthways
- 1 large stick horseradish, ready to grate
Chilling time: 30 minutes
Instructions
- Place the kipfler potatoes in a large saucepan and cover with water. Bring to a gentle boil, and add the fine salt. Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are tender.
- Meanwhile, use a sharp knife to carefully fillet the smoked eel meat away from the bones. Try to maintain the eel meat as whole pieces, then cut into 2 cm chunks.
- When the potatoes are tender, drain and refrigerate until cooled.
- Meanwhile, finely zest the lemon. In a large bowl, combine the crème fraiche, lemon zest, a generous squeeze of lemon juice, parsley and seeded mustard and season well with salt to taste. Add the cooled potatoes to the dressing and toss well to combine.
- To serve, spoon the potato salad onto a serving platter and layer smoked eel pieces and the baby cornichons on top. Garnish with fresh parsley leaves and finely grate over the horseradish.
Note
• SmokeTrap Eels is my go-to otherwise one from the supermarket will be fine.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Simply Spuds
