Smoked Eel & Jersey Potatoes Salad
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Feeds 3 - 4 people 
Prep time 20m
Cook time 30m
Description
Enjoy the delicious blend of smokiness and freshness with this smoked eel and Jersey potato salad. Tender flakes of eel merged with earthy Jersey potatoes, all elevated by the freshness of dill and the crisp bite of radishes. Drizzle with a light vinaigrette made using caramelised figs jam for a touch of sweetness and enjoy the perfect balance of smoky, savoury and zesty notes. Enjoy this dish as a starter or a main.
- 200g smoked eel, diced
- 4 baby cucumbers, sliced finely
- 1 handful of radishes, sliced finely
- 1/2 red onion, sliced finely
- 1 tbsp dill, chopped
- 1 tbsp chives, chopped
- 500g Jersey potatoes, cut in half
- 30g red vein sorrel
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- ! tsp Dijon mustard
- 1 tsp caramelised fig jam
- Salt & pepper
- While preparing the vegetables, bring salted water to a boil.
- Halve and clean the potatoes. Boil them until tender, approximately 30 minutes.
- Combine sliced cucumbers, radishes, onions, chopped dill, chives, and sorrel in a salad bowl. Cut the eel, add it to the bowl, and mix.
- Make the vinaigrette: in a bowl, blend mustard and caramelised fig jam, then add vinegar and mix. Gradually incorporate olive oil until thickened.
- Drain and cool the potatoes before adding them to the salad.
- Season with salt and pepper, dress with the vinaigrette, and serve.
