How to make Swedish smoked eel canapés
The Local Sweden - [email protected]
Published: 24 Jul, 2015 CET.
Updated: Fri 24 Jul 2015 07:32 CET
Throwing a summer party? Impress your guests with these tasty smoked eel (rökt ål) snacks. Food writer John Duxbury shares his top tips for making them with The Local.
Ingredients
1/2 a red onion
1 tbsp white wine vinegar
1 tsp granulated sugar
16 pieces of good quality knäckebröd (Swedish crispbread)
4 slices of flat smoked eel (giving a total length of about 15cm
Black pepper, freshly ground
3 tbsp half-fat crème fraîche
Herbs for garnish, such as marjoram, chives or parsley
Method
1. Put the finely chopped red onion in a small bowl. Add the vinegar and sugar and stir. Leave to marinate for about half an hour.
2. Break the knäckebröd into suitably sized pieces for canapés.
3. Cut the smoked eel into pieces (about 2.5cm x 1cm). Place one piece of eel on half of each piece of knäckebröd. Season lightly with freshly ground black pepper.
4. Drain the onion and discard the marinade. Make sure it is well drained. Place a half teaspoon of the chopped onion on the other half of each piece of knäckebröd next to smoked eel.
5. Place a dollop of crème fraîche on top of the eel and onion.
6. Garnish with herb leaves and serve.
READ ALSO: How to bake your own Swedish crispbread
Swedish eels. Photo: Björn Larsson Rosvall/TT/SCANPIX
Tips
- The canapés will keep for about an hour, but are best served fairly soon after you make them otherwise the knäckebröd will become soggy.
- Buy flat smoked slices of eel if you can. These are smoked without the bone and sliced thinly. Although it is slightly more expensive, it is less gelatinous, better value and highly recommended.
- Use half fat crème fraîche, you don't need to use the full fat version because there is enough fat in the eel.
- If you think your guests may be prejudiced against trying eel don’t tell them what it is! Most people like these canapés and will be surprised to discover that they have been eating eel.
- Use a good quality knäckebröd. Some come in small boxes and have herbs or spices added. Or here's now to make your own.
This recipe was originally published on food writer John Duxbury's Swedish Food website.
Comments
See Also
Ingredients
1/2 a red onion
1 tbsp white wine vinegar
1 tsp granulated sugar
16 pieces of good quality knäckebröd (Swedish crispbread)
4 slices of flat smoked eel (giving a total length of about 15cm
Black pepper, freshly ground
3 tbsp half-fat crème fraîche
Herbs for garnish, such as marjoram, chives or parsley
Method
1. Put the finely chopped red onion in a small bowl. Add the vinegar and sugar and stir. Leave to marinate for about half an hour.
2. Break the knäckebröd into suitably sized pieces for canapés.
3. Cut the smoked eel into pieces (about 2.5cm x 1cm). Place one piece of eel on half of each piece of knäckebröd. Season lightly with freshly ground black pepper.
4. Drain the onion and discard the marinade. Make sure it is well drained. Place a half teaspoon of the chopped onion on the other half of each piece of knäckebröd next to smoked eel.
5. Place a dollop of crème fraîche on top of the eel and onion.
6. Garnish with herb leaves and serve.
READ ALSO: How to bake your own Swedish crispbread
Swedish eels. Photo: Björn Larsson Rosvall/TT/SCANPIX
Tips
- The canapés will keep for about an hour, but are best served fairly soon after you make them otherwise the knäckebröd will become soggy.
- Buy flat smoked slices of eel if you can. These are smoked without the bone and sliced thinly. Although it is slightly more expensive, it is less gelatinous, better value and highly recommended.
- Use half fat crème fraîche, you don't need to use the full fat version because there is enough fat in the eel.
- If you think your guests may be prejudiced against trying eel don’t tell them what it is! Most people like these canapés and will be surprised to discover that they have been eating eel.
- Use a good quality knäckebröd. Some come in small boxes and have herbs or spices added. Or here's now to make your own.
This recipe was originally published on food writer John Duxbury's Swedish Food website.
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