Smoked Eel Pasta Salad Recipe

Ingredients Method Print recipe

Continuing our monthly hunt to bring you smoked eel recipes that showcase the delicious and unique flavour of this versatile ingredient, here is a beautifully light Smoked Eel Pasta Salad from The Glutton Life. Perfect for spring outdoor dining, this dish combines the rich, smoky taste of eel with crisp vegetables and a tangy dressing. Whether you're hosting a gathering, an outdoor catering event or simply looking for a mouth-watering meal, this smoked eel pasta salad is sure to hit the spot!

belgian endive on a wooden chopping board

Ingredients for smoked eel pasta salad

For the salad:

  • 3 – 4 whole smoked eels, or 200g smoked eel fillet
  • 250g short pasta (farfalle, or penne)
  • 1 head Belgian endive, or radicchio (about 160g)
  • 2 spring onions
  • 200g radishes
  • 1 semi-sweet apple (around 200g)
  • 75g lamb’s lettuce/corn salad (or other small, soft lettuce varieties)
  • 20g garden cress (optional)

For the dressing:

  • 100ml crème fraîche
  • 1 tablespoon grated horseradish
  • 2 tablespoons lemon juice
  • 4 tablespoons water
  • Salt and black pepper to taste

Method for creating smoked eel pasta salad

Prepare the vegetables: Prepare the Belgian endive or radicchio by separating the leaves and roughly chopping any large ones. Transfer the endive to a spacious bowl. Slice the spring onions and radishes thinly, adding them to the bowl. Dice the apple and gently toss it in 1 tablespoon of lemon juice to preserve its colour.

Create the dressing: Whisk together crème fraîche, 1 tablespoon of grated horseradish, 1 tablespoon of lemon juice, a dash of water, and seasoning with salt and black pepper to taste. Adjust the consistency with a splash more water if needed. Preheat the oven to 50°C.

Prepare the eels: If dealing with whole eels, carefully remove the skin and fillet them. Proceed to cut the smoked eel fillets into small, bite-sized strips.

Warm the eels: Wrap the eel fillets individually in baking parchment and place them in the preheated oven for 3-4 minutes until they are slightly warmed through, ensuring not to overheat.

Assemble the salad: Combine the cooled pasta and half of the prepared dressing with the chopped vegetables in the bowl. Gently mix until well combined. Divide the lamb’s lettuce evenly onto serving plates and spoon the pasta salad on top. Arrange the strips of smoked eel fillet over the salad plates. Optionally, garnish with garden cress and finish with an additional drizzle of dressing.

whole smoked eels

How can we help?

This dish captures the essence of the season with its light and refreshing flavours. It's a perfect choice for any spring gathering or outdoor dining experience. With a delicate balance of fresh flavours and textures, a smoked eel salad can be a wonderful addition to your culinary repertoire! For all your smoked eel needs, please do get in touch, or visit our wholesale page below.

Visit our wholesale page

Posted by Jessica on March 31st 2024

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