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Name: Smoked Eel Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 1/2 Smoked eels; 200 g Curly endive; 8 Southern gold potatoes; 40 ml Extra Virgin Olive Oil; 12 sl Streaky bacon; 1/2 Red onion; (peeled); 10 ml White wine vinegar; Freshly ground white pepper; Sea salt; 1 ts Dijon mustard

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INGREDIENTS

1 1/2 Smoked eels
200 g Curly endive
8 Southern gold potatoes
40 ml Extra Virgin Olive Oil
12 sl Streaky bacon
1/2 Red onion; (peeled)
10 ml White wine vinegar
Freshly ground white pepper
Sea salt
1 ts Dijon mustard

INSTRUCTIONS

Pre heat oven to 200c. Cut heads and tails off eels, peel and cut into four sections. Remove flesh from bone giving you sixteen pieces - you will need twelve. Pick, wash and drain endive. Wash southern golds, place in a saucepan, cover with cold water, add salt, bring to the boil and simmer until just cooked. Drain and leave warm. To Make Vinaigrette: Chop the onion, blanch in boiling water for ten seconds and drain. Finely chop chives. In a bowl whisk together mustard, vinegar and oil. Add onion, chives and seasoning. Lay bacon on a tray and bake in oven until crispy, drain on a kitchen towel. To Serve: Lay eel on a tray and warm in oven for three minutes. Slice southern golds and place in a circle in the centre of four warm plates. Drizzle with some of the vinaigrette. Place three pieces of eel on top of the potatoes. Toss endive with some of the vinaigrette and place on top of eel. Place three pieces of bacon on top of endive and serve immediately. Per serving: 97 Calories (kcal); 9g Total Fat; (83% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 26mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Smoked Eel Salad

1 1/2 Smoked eels
200 g Curly endive
8 Southern gold potatoes
40 ml Extra Virgin Olive Oil
12 sl Streaky bacon
1/2 Red onion; (peeled)
10 ml White wine vinegar
 Freshly ground white pepper
 Sea salt
1 ts Dijon mustard

Pre heat oven to 200c.    Cut heads and tails off eels, peel and cut into four sections. Remove flesh  from bone giving you sixteen pieces - you will need twelve.    Pick, wash and drain endive.    Wash southern golds, place in a saucepan, cover with cold water, add salt,  bring to the boil and simmer until just cooked.    Drain and leave warm.    To Make Vinaigrette:    Chop the onion, blanch in boiling water for ten seconds and drain.    Finely chop chives.    In a bowl whisk together mustard, vinegar and oil.    Add onion, chives and seasoning.    Lay bacon on a tray and bake in oven until crispy, drain on a kitchen  towel.    To Serve:    Lay eel on a tray and warm in oven for three minutes.    Slice southern golds and place in a circle in the centre of four warm  plates.    Drizzle with some of the vinaigrette.    Place three pieces of eel on top of the potatoes.    Toss endive with some of the vinaigrette and place on top of eel.    Place three pieces of bacon on top of endive and serve immediately.        Per serving: 97 Calories (kcal); 9g Total Fat; (83% calories from fat); 1g  Protein; 3g Carbohydrate; 0mg Cholesterol; 26mg Sodium Food Exchanges: 0  Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other  Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (151g)
Recipe Makes: 4 servings

Calories: 477
Calories from Fat: 424 (89%)

Amt Per Serving		% DV

	Total Fat 47.2g	63 %
	Saturated Fat 13.9g	69 %
	Monounsaturated Fat 23.6g
	Polyunsanturated Fat 5.3g
Cholesterol 57.1mg		18 %
Sodium 778.1mg		27 %
Potassium 335.4mg		9 %
Total Carbohydrate 2.4g		1 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 0.8g
Protein 10.5g		15 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 477

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