in Germany

Old Baden eel salad

updated

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Ingredients for 4 servings:

  • 400 g eel(s) (fillet), smoked
  • 150 g yogurt
  • ½ bunch parsley
  • 1 small onion(s)
  • 2 pinch(s) black pepper
  • 1 tsp, sautéed marjoram, dried
  • 1 tbsp apple cider vinegar

Instructions

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

If necessary, remove bones from the eel fillet and cut into small, bite-sized cubes. Halve the onion and finely slice. Finely chop the parsley. Mix the ingredients and season to taste. Since the smoked eel fillet is already salty, it’s usually not necessary to add more salt. The same applies to adding oil.

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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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