Jeremy Strode

Warm salad of smoked eel and pink eye potatoes

Serves 4

Ingredients

11/2 smoked eels
8 pink eye potatoes
1/2 red onion, peeled
1/2 bunch chives
200g curly endive
1 teaspoon Dijon mustard
10ml white vinegar
40ml extra virgin olive oil
12 slices streaky bacon
sea salt freshly ground white pepper

Method

Pre-heat oven to 200 degrees.

Cut heads and tails off eels, peel and cut into four sections.

Remove flesh from bone giving you 16 pieces, you will need 12.

Pick, wash and drain endive.

Wash potatoes and place them in a saucepan, cover with cold water, add salt and bring to the boil.

Simmer until just cooked. Drain and leave warm.

Finely chop the onion, blanch in boiling water for 10 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.

Lay eel on a tray and warm in oven for 3 minutes.

Slice potatoes and place them, in a circle, in the centre of 4 warm plates.

Drizzle with some of the vinaigrette.

Place 3 pieces of eel on top of the potatoes.

Toss endive with some of the vinaigrette and place on top of eel.

Place 3 pieces of bacon on top of endive and serve immediately.