Heirloom beetroots smoked eel mousse on rye
Recipe, compliments of Matt McCartney from Char Dining
Number of portions: 10
- Food processor
- Disposable piping bags
- 1 smoked eel (cleaned and boned)
- 150g unsalted butter softened
- Juice of 1 lime
- Salt and pepper
Place eel in a food processor and blitz for 30 seconds. Add the butter and blitz for another 30 seconds or until smooth. Transfer mixture to a bowl and season with salt, pepper and lime juice. Transfer mix to piping bags.
For the rye toast
- 4 slices rye bread
- 100g butter diced
Dice the rye bread into 2mm pieces. Melt the butter in a pan and as it begins to bubble add diced bread. Saute until golden brown.
- 1 granny smith apple finely sliced (for garnish)
- 30 small dill fronds
- Eel mousse
- Rye toast
- 3 golden beetroots finely shaved
- 3 red beetroots finely shaved
- 3 target beetroot shaved
- Lemon juice
- Olive oil
Pipe a small amount of the eel mousse onto the rye toast and place a slice of apple and a dill frond. Surround with shaved beetroot and dress with salt, pepper, lemon juice and olive oil.