Smoked eel with scrambled eggs
Rökt ål med ägg röra
Smoked eel is a delicacy in Sweden and is gaining in popularity in the UK. You can often find it at good fishmongers and in delicatessens. For instance, my local garden centre usually has it in stock.
There are two types commonly available. I prefer the flat type that is smoked without the bone. It is slightly less gelatinous and involves less faffing around removing the bone.
Smoked eel is quite different to jellied eels, so even if you don’t like jellied eels give it a try.
This recipe will serve 2 people as a light lunch or 4 people as an interesting and informal starter. It is also often served as part of a buffet on special occasions. John Duxbury
• Use organic eggs for a richer more yellow colour.
• Garnish the eggs with a small knob (pat) of butter to make the eggs shiny.
• Smoked eel is best served at room temperature.
|100 g||(4 oz)||pieces of smoked eel|
|4||slices of bread, crusts removed|
|5||eggs, preferably organic|
|pinch||freshly grated nutmeg|
|2 tbsp||double (heavy) cream|
|12 g||(½ oz)||butter|
|salt and freshly ground black pepper|
1. If you bought the smoked eel in a packet, remove it from the packet about 20 minutes before serving and arrange on individual serving plates.
2. Whisk together the eggs, nutmeg, cream, salt and pepper.
3. Toast the bread and then keep warm. (Butter it if desired.)
4. Melt half the butter in a heavy pan over a low heat. Add the egg mixture and stir carefully with a wooden spoon until the mixture is almost set. Turn off the heat and add the remaining butter and some of the chopped chives. (The heat of the pan will mean that the eggs will continue to cook even after the heat is turned off.)
5. Add a slice of toast to each plate and top with some scrambled eggs. Garnish with a knob (pat) of butter, some more chives and more black pepper. Serve immediately.
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