Simple Smoked Eel Pate

 
200gm Smoked Eel
1t Horseradish
100gm Creme fraiche
2T Cream
2 sticks Celery
Handful Dill
1 Egg
1 Lemon
2 pieces Rye bread
 
Method:

   1. Hard boil the egg and mash
   2. Shred the eel with a fork and put in bowl with creme fraiche, finely chopped celery, horseradish, cream, dill, lemon and egg. mix together
   3. Cut rye bread into squares and brush with olive oil. bake in oven till crisp.
   4. Serve pate on the crostini with sprigs of dill (optionally with some salmon roe).

Recipe supplied by Adrian Hill.

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