Heirloom beetroots smoked eel mousse on rye

Recipe, compliments of Matt McCartney from Char Dining

Number of portions: 10

Equipment

• Food processor
• Disposable piping bags

Ingredients

• 1 smoked eel (cleaned and boned)
• 150g unsalted butter softened
• Juice of 1 lime
• Salt and pepper

Method

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

Ingredients

• 4 slices rye bread
• 100g butter diced

Method

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.

To construct

Ingredients

• 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

Method

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.