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Smoked eel, pickled beetroot and horseradish

Smoked eel, pickled beetroot and horseradish

Terroirs uses Lincolnshire smoked eel. You’ll need to begin this recipe a day ahead.

“My fiancé and I recently visited London’s Terroirs. Would chef Pascal Wiedemann be happy to share the recipe for his smoked eel and beetroot dish?”
Emma O’Neill, Lincoln, England

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Smoked eel, pickled beetroot and horseradish

Serves 6
Cooking Time Prep time 30 mins, cook 5 mins (plus marinating)
2   beetroot, thinly sliced on a mandolin
100 ml   olive oil
35 ml   white wine vinegar
20 gm   mild honey
1 tsp   caster sugar
6   thyme sprigs, plus extra leaves to serve
200 ml   pouring cream
50 gm   horseradish, finely grated on a Microplane
1 tbsp   cider vinegar
6 pieces   smoked eel (about 50gm each)
To serve:   crusty bread (optional)


1 Place beetroot in a non-reactive container and set aside. Stir oil, vinegar, honey and sugar in a saucepan over medium heat to dissolve sugar (3-5 minutes), cool slightly, pour over beetroot, add thyme, cover and refrigerate for flavours to develop (6 hours-overnight).
2 Whisk cream to soft peaks in a bowl, fold in horseradish and cider vinegar, season to taste and refrigerate until required.
3 Drain beetroot (reserve brine), arrange on plates, top with eel and spoonfuls of horseradish cream, drizzle with a little reserved marinade, scatter with extra thyme, season to taste and serve with crusty bread.

This recipe is from the June 2012 issue of Australian Gourmet Traveller.

RECIPE Pascal Wiedemann, Terroirs, London PHOTOGRAPHY Chris Court STYLING Alice Storey & Vanessa Austin


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