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Smoked Eel Salad

Warm smoked eel fillets served over a fresh rocket and cherry tomato salad with a homemade vinaigrette dressing.

HealthyQuickSeafoodDairy FreeGluten FreeSalad

Estimated Nutrition

Per Serving Total
Calories 542.3 kcals 1084.5 kcals
Carbohydrates 4.3 grams 8.5 grams
Fat 51.2 grams 102.4 grams
Protein 16.4 grams 32.8 grams
Cook Time
5 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
1
tbsp
Tarragon Vinegar
Can substitute with white wine vinegar
2
tsp
Dijon Mustard
NutsSeeds
1
pinch
Salt
To taste
1
pinch
Black Pepper
Freshly ground, to taste
OilsFats
30
ml
Olive Oil
45
ml
Vegetable Oil
Seafood
150
g
Smoked Eel
Skin and bones removed, cut into 6cm pieces
Vegetables
2
handfuls
Rocket
Fresh leaves
17
pieces
Cherry Tomatoes
Halved

Steps

  • Preheat the grill to a medium setting.
  • Combine the rocket and halved tomatoes in a salad bowl.
  • Clean skin and bones from the eel and warm the pieces under the grill.
  • Whisk the vinegar, mustard, and oils together in a separate bowl for the dressing.
  • Toss the salad in the dressing and top with the warm eel fillets.