Smoked eel, pickled beetroot & horseradish Recipe

Ingredients Method Print recipe

Whether you're a seasoned chef or a passionate home cook, there's something inherently captivating about the rich, smoky allure of smoked eel. At Meadowland Smokery, we’re a family-run business that takes pride in offering this unique and delicious ingredient in all its glory. Unlike many other smoked eel providers, we present the whole product, untouched and unadulterated, for you to enjoy.

Now, we understand that not everyone has the time or inclination to fillet their own eel, and that's perfectly fine because we're more than happy to do the work for you. Rest assured, this won't compromise the quality – you'll still enjoy our beautifully pink meat and its delicate flavour.

Once you’ve taken delivery of your beautiful fish produce, you might be wondering what you should do with it. Well, as part of an ongoing series, we’ve been scouring the internet in search of the very best smoked eel recipes. The first comes from the brilliant Australian Gourmet Traveller and it’s a classic rendition of smoked eel, pickled beetroot and horseradish. Enjoy! 

beetroot on a wooden work surface

Ingredients for smoked eel, beetroot, and horseradish

  • 2 beetroot, thinly sliced on a mandolin
  • 100 ml olive oil
  • 35 ml white wine vinegar
  • 20 gm mild honey
  • 1 tsp caster sugar
  • 6 thyme sprigs, plus extra leaves to serve
  • 200 ml pouring cream
  • 50 gm horseradish, finely grated on a microplane
  • 1 tbsp cider vinegar
  • 6 pieces smoked eel (about 50gm each)
  • To serve: crusty bread (optional)

Method for creating smoked eel and beetroot

Prepare the beetroot: Take the two beetroot and slice them thinly using a mandolin.

Make the marinade: In a saucepan, heat up 100 ml of olive oil, 35 ml of white wine vinegar, 20 gm of mild honey, and 1 tsp of caster sugar over medium heat. Stir until the sugar dissolves, which should take about 3-5 minutes. Once done, let it cool.

Marinate the beetroot: Pour the warm marinade over the sliced beetroot. Add six sprigs of thyme to the mix. Cover the container and place it in the refrigerator. Let the flavours develop by marinating for at least 6 hours, preferably overnight.

Prepare the horseradish cream: In a separate bowl, whisk 200 ml of pouring cream until it forms soft peaks. Fold in 50 gm of finely grated horseradish and 1 tbsp of cider vinegar. Season the mixture with a pinch of salt and pepper to taste. Keep this horseradish cream in the refrigerator until you're ready to use it.

Assemble the dish: When you're ready to serve, take out the marinated beetroot (but keep some of the marinade for later). Arrange the beetroot slices on plates.

Add the smoked eel: Place a piece of smoked eel (about 50 gm each) on top of the beetroot slices.

Drizzle and garnish: Spoon dollops of the horseradish cream over the eel and beetroot. Drizzle a little of the reserved marinade on top for added flavour.

Final touch: Scatter some extra thyme leaves for freshness. Season the dish to your liking with salt and pepper. If desired, serve with crusty bread.

eels hanging in a smoker
filleted devon eels

How can we help?

Like many fish with a high oil content, such as salmon, trout, or mackerel, eel takes on a beautifully sophisticated flavour when smoked, and the zing of pickled beetroot and horseradish certainly is a great way to showcase these delicate profiles. For all your smoked eel needs, whether it’s for a dinner party or for your next culinary creation, please do get in touch. Or, if your needs are a little more substantial, then please visit our wholesale page linked below and we’d be happy to help.

Visit our wholesale page

Posted by Jessica on January 25th 2024

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