Smoked Eel Salad With Avocado, Fried New Potatoes And Smoked Salt
For an exciting alternative to the usual light summer salad, this vibrant culinary creation from Amanda Laird, food writer for the New Zealand Herald, could be just what you’re looking for. Combining the unique flavours of smoked eel with creamy avocados, crispy new potatoes, and a hint of smoked salt, this salad is perfect for picnics, barbecues, or any outdoor dining event. Quick to prepare and bursting with flavour, it’s a guaranteed winner!
Ingredients for smoked eel and avocado SALAD
- 16 new potatoes
- 500g smoked eel, skin removed
- 1 tbsp olive oil
- 3 avocados
- 1 cup fresh coriander
- 1 tbsp capers
- 2 tbsp smoked sea salt
- 1 lemon
Method for creating smoked eel and avocado salad
Prepare the smoked eel and potatoes: Slice the smoked eel and set aside. Wash the potatoes, cut larger ones for uniformity, and boil for 5 minutes. Drain and steam, then slice.
Fry potatoes: Heat olive oil in a pan, and fry the potato slices until golden on both sides.
Make dressing: In a blender or mortar, combine coriander, capers, lemon, and olive oil to create a paste. Season to taste.
Assemble salad: Peel and slice avocados. Arrange with eel and potatoes on a plate. Drizzle with coriander dressing or serve it on the side with extra smoked sea salt.
How can we help?
This is a wonderfully versatile and flavourful smoked eel dish, bringing a unique twist to traditional salads and sure to impress at any gathering. Feel free to experiment with your different herbs and citrus fruits to make this dish your own. For more information or enquiries about our smoked eel products, please get in touch, or visit our wholesale page below.
Posted by Jessica on June 27th 2024
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