- 300 g smoked eel (see Note)
- 250 g cream cheese, softened
- ⅓ cup finely chopped herbs (such as chives, parsley, chervil, dill)
- 6 slices of white bread
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Remove skin from the eel and discard, fillet and halve fillet lengthways, remove any excess fat from the outside surfaces and cut into 1 cm slices.
Mix cream cheese with herbs and season to taste. Toast the bread, remove crusts and cut each into quarters. Spread with the cream cheese mixture and place a piece of smoked eel on each.
• Smoked eel is available from selected seafood suppliers.
Photography by Alan Benson. Styling by Michelle Noerianto. Food preparation by Nick Banbury.