"If you can find a whole smoked eel, it's an amazing thing -
it's like the bacon of the sea," says Kelly. "This is an update of
the classic cucumber teatime sandwich."
12slices white bread120 gmcrème fraîche1 tbspfinely grated fresh horseradish1 tbsplemon juice, or to taste600 gmsmoked eel
Cut crusts from bread with a serrated knife, then cut slices into 4cm x 9cm fingers.
Combine crème fraîche, horseradish and lemon juice in a bowl and season to taste – there should be plenty of horseradish kick, just lifted with the lemon. Spread on the bread slices and set aside.
Heat a grill to hot. Cut eel into pieces the same size as the bread, then grill on a baking tray briefly to loosen the fat and breathe a bit of life back into it (30 seconds to 1 minute). Sandwich between bread and serve.