Mildly smoky, pungent, and savory. Smoked eel is a traditional dish served in Scandinavian countries, especially Norway.
- Smoked Eel
- Garnish with lettuce leaves tomato, cucumber, segments of lemon and picked parsley
- Brown bread
- horseradish sauce
- Remove the skin; if the fish is a large whole one, carve into very thin slices, otherwise serve two pieces of fillet. Garnish with lettuce leaves, tomato, cucumber, segments of lemon and picked parsley. Brown bread and butter and horseradish sauce are served separately.