Smoked Eel Pâté

Method

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1. Flake the smoked eel into a food processor, pulling out and discarding the skin and any small bones as you go.

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2. Add the cream cheese, sour cream, lemon juice, horseradish and pepper. Pulse for 15 to 20 seconds, until the mixture is smooth with a little texture still in it.

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3. Taste and add more lemon juice or horseradish if you like. Stir in the chives by hand.

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4. Spoon the pâté into a serving bowl, or into 6 small ramekins, smooth the tops, cover and chill for 30 minutes to firm up.

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5. Serve with the crackers or rye bread, the cucumber slices and the lemon wedges.

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Chef’s Tips

• Check the fish for bones as you flake it. Smoked eel fillets have few, but a small one is unpleasant to find in a smooth spread.
• Pulse rather than run the processor. A short blend leaves some texture, and a long one turns the pâté to a paste.
• Season at the end. Smoked eel and horseradish are both salty and sharp, and it is easier to add more than to take it away.

Pairing Suggestions

• Dark rye bread
• Sliced cucumber
• A cold, dry white wine

Storage & Reheating

Keep covered in the fridge up to 4 days. Bring it out 10 minutes before serving. It does not freeze well.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.