in Germany

Basti's smoked eel salad

updated

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Ingredients for 2 servings:

  • 150 g smoked eel(s)
  • 1 chili pepper(s)
  • 1 handful of cherry tomatoes, yellow
  • ½ pickled cucumber(s) or dill pickle
  • 2 shallots
  • e.g. parsley
  • 1 pinch(s) of sugar
  • 1 tsp vinegar essence (25%)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Remove the eel flesh, chop it finely, and place it in a bowl. Quarter the shallots lengthwise, deseed the chili pepper, and finely slice both. Finely dice the tomatoes and pickle and add everything to the bowl. Season with vinegar and sugar and garnish with parsley, if desired. The salad doesn’t need to stand. Serve with fresh bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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