Pumpernickel and Smoked Eel Canapés
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Ingredients
for
12
- Ingredients
- 300 grams Smoked eel (skin removed)
- 80 grams dried Figs
- 2 Tbsps lemon juice
- 1 Tbsp Nut oil
- freshly ground peppers
- 12 Pumpernickel rounds
- 40 grams softened Sweet cream butter
- Dill (for garnish)
Preparation steps
1.
Remove any bones from the eel and pull the meat apart. Finely chop the dried figs. Mix the eel, figs, lemon juice and oil together and season with salt and pepper.
2.
Spread the softened butter onto the pumpernickel rounds, spoon the eel mixture on top and garnish with fresh dill.
