Smoked Eel And Broad Bean Salad

Smoked Eel and Broad Bean Salad

Serves 4 as a starter
If fresh broad beans are unavailable, use frozen, but not tinned.


  • 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.