Smoked Eel Remoulade on Wheaten Bread

This dish was demonstrated by James McIntosh at the recent River to Lough Festival at the Eel Fishery, Toome.

Difficulty medium
Preparation Time
Cooking Time
Servings 4
  • Freshly Squeezed juice of 1/2 lemon
  • 50g celeriac or fennel, washed, peeled and cut into matchsticks
  • 1 tsp Dijon mustard
  • 2 tbsp. mayonnaise
  • 1 shallot, peeled and finely diced
  • 1 tsp horseradish sauce
  • 1/2 cooked beetroot, peeled and cut into fine matchsticks
  • 2 tbsp. salted capers
  • 200g hot smoked Lough Neagh Eels, cut into thin slivers
  • 3 tbsp. fresh parsley, washed and chopped
  • Sea salt and freshly ground black pepper
To Serve
  • 4 Slices of Irwin's wheaten bread

Main Instructions
  1. Place all of the ingredients for the remoulade into a bowl, except the beetroot and mix together.
  2. To assemble, place the remoulade on the wheaten bread and top with beetroot, capers and eels.
  3. Sprinkle with parsley and freshly ground black pepper
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