Makes 1¼ cups
2 rashers bacon
1-2 shallots, or the white part of spring onion
100 grams smoked eel
¾ cup ricotta cheese
¼ cup cream
Remove and discard the rind from the bacon, then cook it until crisp. Crumble or chop finely. Peel the shallots. If you are using spring onions, trim and discard any green part. Blend the shallots or spring onion, the eel and the ricotta in a food processor, then pour in the cream and process until thickened. Season well with salt and white pepper. Spread into a pate dish and cover with crumbled bacon.
bacon recipe source: Allyson Grofton, PO Box 18350, Glen Innes, Auckland, New Zealand
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