Smoked Eel Canapes
6 thin slices of party pumpernickel
butter or margarine
12 thin slices of Coromandel Smoking Co. smoked eel
1/4 cup sour cream
1 teaspoon of finely chopped onion Capers, drained
Spread bread slices with butter or margarine; cut each slice of bread in half.
Lay one slice fish on top each half.
Combine the sour cream and onion. Spoon a dollop over smoked eel, garnish with capers.
Makes 12 appetizers
Smoked Eel Pate
200 g Coromandel Smoking Co smoked Eel
1/2 cup sour cream
2 tbsp cream
1 1/2 tbsp lemon juice
1 1/2 tbsp chives (finely diced)
1 tbsp dill (finely diced)
Salt & pepper
Dice the eel until nice and fine. Place in a bowl and add sour cream, cream, lemon juice, chopped chives and dill.
With a spatula or wooden spoon, mix all together
Check seasoning, add salt & pepper to taste. Refrigerate until required
Place the Eel Pate in a serving bowl and surround with crackers or crusty bread.