Smoked Eel is absolutely one of my top Danish Open faced sandwiches. It super easy to put together and such a treat. Eel is a fish not a snake. All the Atlantic Eels come from one place. The Sargasso Sea. They then migrate as eggs across the ocean until they reach a river or estuary on the European coast. From there they swim up the rivers and mature. After they reach adulthood they then swim down river and back across from where they came. Quite remarkable.
As a child we used to eat it prepared in several ways. One was pan fried, another was smoked. (my fav.) The meat is quite oily on its own so egg was added to cut this. Along with chives the balance is outstanding. As usual I hope you enjoy this classic Danish dish!
Ingredients: Smoked Eel Open Faced Sandwich.
Ingredients
- one piece smoked eel.
- one piece course or fine rye bread
- butter
- chopped chive
- one egg, scrambled
- pepper
- salt
Directions for making Smoked Eel Open Faced Sandwich.
Directions
- Whisk egg and a little chive with a pinch of salt.
- Warm non stick pan to medium heat
- Pour egg onto pan and let set. Once set, flip one side over the other and remove from heat
- Butter rye bread generously
- Place a piece of the egg on top of the rye
- place Eel on top of the egg.
- For garnish, sprinkle a little more chive over all.
- Serve.
Smoked Eel Open Faced Sandwich. Quick, easy and elegant.
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