Smoked Eel With Beets and Sour Cream

Smoked eel toast served with beets and sour cream dressing.
  • 8 oz smoked eel fillets
  • 3 Tbsp chopped beets
  • 3 Tbsp sour cream
  • 1 Tbsp vinegar
  • 1 tsp prepared mustard
  • 2 hard boiled eggs
  • 2 Tbsp olive oil
  • 1 tsp sugar
  • Salt and pepper to taste
  1. Rub egg yolks through a sieve.
  2. Chop egg whites finely.
  3. Dressing:
  4. Mix together egg yolks, mustard, vinegar, sour cream and olive oil. Add salt, pepper and sugar. Add chopped beets.
  5. Place each fillet on a plate and surround with dressing. Sprinkle with chopped egg white.
  6. Fry a slice of bread in olive oil on both sides.
  7. Serve fillets with browned slices of bread.

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