One sachet smoked eel fillet, cut into 7cm / 3in strips
150ml / 5fl oz vinaigrette
Juice of ½ lemon
1 tsp horseradish sauce or grain mustard
275g / 10oz cooked and shelled broad beans
Mixed salad leaves |
1 Mix one tbsp of vinaigrette with a few drops of lemon juice and season. This will be used to flavour the salad leaves.
2 Warm the remaining dressing and flavour with the horseradish sauce or grain mustard. Add the broad beans and warm through.
3 Toss the salad leaves in the dressing, then arrange them on plates.
4 Sit the smoked eel strips on top, then spoon over broad bean dressing. |
