- (to serve 4)
- 4 tablespoons of olive oil
- 1 tablespoon of grain mustard
- 1 table spoon of chardonnay vinegar
- 20 large jersey royals cooked
- 4 fillets of smoked Eel
- 1 tbspn of mayonnaise
- 1 table spoon of chopped chives
- Lemon juice
- Pinch salt
- 20 nasturtium leaves or flowers
- A few pieces of mustard cress
Jersey Royal, Smoked Eel, and Nasturtium Salad
Steve Smith
8th June 2018
Jersey Royal, Smoked Eel, and Nasturtium Salad
Head Chef Steve Smith of Michelin starred Bohemia Bar and Restaurant has shared his delicious recipe for a Jersey Royal, smoked eel, and nasturtium salad with mustard dressing, which serves four.
Ingredients
Method
1. To make the mustard dressing, whisk together the olive oil, mustard, and vinegar. Season to taste and pour over the 12 whole Jersey royals. Keep aside 8 Jersey royals and lightly crush these for the potato salad.
2. Trim and cut the smoked eel into neat rectangles - you should end up with 12 pieces.
3. Chop the eel trimmings and place into a bowl for the potato salad.
4. Add the 8 reserved royals, mayo and chives, mix together season to taste (you may also add a little lemon juice.)
5. Take four good size plates and arrange the items (including the nasturtium leaves and mustard cress) as per the photo. Use this as a guide.
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