The Caterer
Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

Salad of smoked eel, kipfler potatoes and kaiserfleisch bacon

11 September 2006

INGREDIENTS

(serves one)

10g honey-flavoured mustard
Salt
Freshly ground pepper
1tbs white wine vinegar
4tbs olive oil
2 kipfler potatoes (similar to Pink Fir Apple), steamed and sliced
20g smoked eel
20g kaiserfleisch bacon lardons (mild cure), cooked
60g mesclun (young salad leaves)

METHOD

Make a vinaigrette with mustard, seasonings, wine vinegar and oil. Toss the potatoes, eel and lardons in half the vinaigrette. Spread them on a tray and leave to dry out in a moderate oven for about 10 minutes.

Toss the salad leaves in the rest of the vinaigrette, and mix in the warm potatoes, eel and lardons.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking