Smoked Eel & Jersey Potatoes Salad
Drogo
4
20 minutes
30 minutes
Enjoy the delicious blend of smoky, savoury and fresh flavours in this smoked eel salad, combining tender flakes of smoked eel with earthy Jersey potatoes, fresh dill and crisp radishes. The delicate richness of the eel pairs beautifully with the creamy texture of seasonal potatoes, while radishes add a refreshing crunch. A light vinaigrette made with caramelised fig jam brings a subtle sweetness and zesty finish, creating a beautifully balanced smoked eel recipe that is both elegant and easy to enjoy.
Perfect as a refined starter or a satisfying light main, this smoked eel salad makes an excellent choice for spring and summer dining. The combination of smoky eel, fresh herbs, peppery radishes and sweet fig dressing creates plenty of contrasting flavours and textures in every bite. Serve this Jersey potato salad as part of a seasonal spread or enjoy it on its own for a simple yet sophisticated seafood dish.
Ingredients
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200g smoked eel, diced
4 baby cucumbers, sliced finely
- 1 handful of radishes, sliced finely
- 1/2 red onion, sliced finely
1 tbsp dill, chopped
1 tbsp chives, chopped
500g Jersey potatoes, cut in half
30g red vein sorrel
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- ! tsp Dijon mustard
- 1 tsp caramelised fig jam
- Salt & pepper
Directions
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While preparing the vegetables, bring salted water to a boil.
Halve and clean the potatoes. Boil them until tender, approximately 30 minutes.
Combine sliced cucumbers, radishes, onions, chopped dill, chives, and sorrel in a salad bowl. Cut the eel, add it to the bowl, and mix.
Make the vinaigrette: in a bowl, blend mustard and caramelised fig jam, then add vinegar and mix. Gradually incorporate olive oil until thickened.
Drain and cool the potatoes before adding them to the salad.
Season with salt and pepper, dress with the vinaigrette, and serve.
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