1112. EEL, BACON and HORSERADISH SANDWICH

serves one


For horseradish spread
60 grams fresh horseradish, grated
1 teaspoon white wine vinegar
1/2 teaspoon English mustard
1 pinch sugar
60 grams crème fraîche

For the sandwich
4 rashers smoked streaky bacon
1 small white baguette
Butter
1 smoked eel fillet

For the horseradish spread: in a bowl mix the horseradish, vinegar, mustard, sugar and leave for a few minutes to let the flavours to meld. Stir in the crème fraîche and season.

For the sandwich: fry the bacon until crisp. Slice the baguette in half. Spread one side with butter and the other with the horseradish spread. Put an entire smoked eel fillet in the sandwich and top with the bacon. Sandwich together and serve.


courtesy of: Tom Parker Bowles, Market Kitchen, UKTV Food