Chef's Recipes

Smoked eel tea sandwiches

These smoked eel sandwiches are an update of the classic cucumber teatime sandwich with umami-laden smoked eel.

By Shaun Kelly
  • 10 mins preparation
  • 2 mins cooking
  • Serves 12
  • Print
Smoked eel tea sandwiches
"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."


  • 12 slices white bread
  • 120 gm crème fraîche
  • 1 tbsp finely grated fresh horseradish
  • 1 tbsp lemon juice, or to taste
  • 600 gm smoked eel


  • 1
    Cut crusts from bread with a serrated knife, then cut slices into 4cm x 9cm fingers.
  • 2
    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.
  • 3
    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.