Appetizer

Smoked Eel & Apple Tartare on Rye Crisps with Horseradish Foam

Name: Smoked Eel & Apple Tartare on Rye Crisps with Horseradish Foam
Prep time: 18 min
Cook time: 12 min
Total time: 30 min
Yield: 2 servings
Ingredients: 150g cold-smoked eel fillet, skin removed, cut into 2mm dice; 1 Granny Smith apple, peeled, cored, cut into 2mm dice; ½ tbsp fresh lemon juice; ½ tbsp champagne vinegar; 2 rye bread slices, 3mm thick; 1 tbsp extra-virgin canola oil; Sea salt and white pepper; 3 tbsp fresh horseradish root, peeled, finely grated; 50ml heavy cream; ½ tsp Dijon mustard; ¼ tsp sugar; Fleur de sel for finishing; 6-8 chive tips for garnish

A refined German cold-cuts tradition reimagined: finely diced smoked eel and raw apple create a delicate tartare that sits atop razor-thin rye crisps, topped with a pale horseradish foam that delivers clean, sinus-clearing heat without bitterness.

341cal 15gprotein 15gcarbs 25gfat 18min prep 12min cook 2serves

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