Beetroot, new potato and smoked eel salad with dill cream
recipe
Beetroot, new potato and smoked eel salad with dill cream
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If you do not like eels, you can substitute other smoked fish, such as trout, salmon or mackerel.
Ingredients
- 8 sheets or 8 teaspoons gelatin
- 1.25 litres/2 pints beetroot cooking liquor
- 2 tablespoons sherry vinegar
- 4 beetroot, cooked, peeled and diced
- 1 kg/2 lbs small, waxy potatoes
- small bunch of dill
- sea salt
- freshly ground black pepper
- 250 ml creme fraiche or whipped cream
- 200 g/7 oz smoked eel fillets
Serves:
8
Preparation:
25
Cook Time:
20
Total Time:
45min
Directions
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- Soak the gelatin in a little of the beetroot liquid, and when soft, stir it into the rest of the liquid and the sherry vinegar. Heat gently, stirring until the gelatin has dissolved. Cool as quickly as possible, outside the back door, on a balcony or over a bowl of ice. Wet a ring mould, and scatter the beetroot in it. Pour over the cold liquid, and refrigerate until set. The jelly can be prepared the day before required.
- Scrub and boil the potatoes, and while they are cooking, make the dill cream. Strip the feathery leaves from the stems, which can be put in with the potatoes for flavour. Put the leaves in a mortar with a pinch of sea salt and some pepper. Grind with a pestle until you have a paste. Fold this into the creme fraiche or whipped cream.
- To assemble the salad, turn the jelly out onto a platter. Fill the centre with potato salad mixed with some of the dill cream. Arrange the eel fillets on top, and garnish with more dill. Alternatively, slice the eel and some shallots, and fold the mixture, together with the cream into the potatoes.
Source: Frances Bissell
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