Ingredients
- 2 smoked eels (see note) or 1 whole smoked trout
- 150g unsalted butter, melted
- Grated zest of 1 lemon
- 2 eschalots, finely chopped
- 3 tsp horseradish sauce
- Flat-leaf parsley and toasts, to serve
Description
Smoked Eel Pate With Horseradish Butter Recipe - Starting At The Tail End, Peel The Skin From The Eels. Flake The Flesh, Discarding The Bones, Then Place In A Food Processor With Half The Butter, Lemon Zest And Eschalots. Whiz...
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