Smoked Eel Crostini
Gerookte paling is one of the most prized Dutch delicacies: luscious smoked IJsselmeer eel fillets layered over crisp toasted artisan sourdough with whipped lemon-dill butter and micro herbs.
Ingredients
- • 200g filleted smoked eel (gerookte paling)
- • 1 small artisan sourdough baguette, sliced into 1cm crostini
- • 50g unsalted butter, softened
- • 1 tsp fresh lemon juice
- • 1 tsp grated lemon zest
- • 2 tbsp fresh dill, finely snipped
- • Freshly ground black pepper
- • 1 tbsp olive oil for toasting crostini
Preparation Steps
Brush the baguette slices lightly with olive oil and place on a baking tray. Toast under a hot grill or in a 200°C oven for 5 to 7 minutes until crisp and pale golden.
In a small bowl, whip the softened butter with the lemon juice, lemon zest, and half the snipped dill until light and fluffy. Season with a crack of black pepper.
Cut the smoked eel fillets into elegant neat strips that match the length of the crostini toasts.
Spread a generous layer of lemon-dill butter onto each warm crostini. Drape the luxurious smoked eel on top, garnish with remaining dill fronds and freshly cracked pepper, and serve immediately.