Smoked eel, leek & scrambled egg

Smoked eel, leek & scrambled egg

By
From
The New Nordic
Serves
4
Photographer
Simon Bajada

Smoked eel has a great natural sweetness and if you combine it, as in this recipe, with buttery leeks and egg, you can’t go wrong. I love this for breakfast with toasted bread. When seasoning the dish, keep in mind that the eel is already very salty.

Ingredients

Quantity Ingredient
250g smoked eel, skin and bone removed, flaked
crusty bread, to serve

Leek

Quantity Ingredient
60g salted butter
1 small leek, halved lengthways and crossways, green part only
pinch white pepper

Scrambled egg

Quantity Ingredient
100ml pouring cream
8 eggs
white pepper

Method

  1. Preheat the oven to 180°C. Rub half the butter for the leek on a sheet of foil and lay the leek, cut side down, on top. Season with white pepper and wrap in the foil. Place on a baking tray and cook for 15 minutes.
  2. Meanwhile, whisk the cream with the eggs in a large bowl. Season with salt and white pepper. Place the flaked eel on a plate next to the stove top.
  3. When the leek is cooked, melt the remaining butter in a large non-stick frying pan over a medium heat. Add the leek, eel and eggs all at once. Scramble to your liking but remove from the heat before it is fully cooked as it will keep cooking in the pan. Transfer to plates and serve with crusty bread.
Tags:
Nordic
Scandinavian
Scandi
Swedish
Sweden
Denmark
Danish
Norway
Norwegian
Finland
Finnish
Iceland
Icelandic
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