Appetizer

Smoked Eel & Crispy Salsify Tartare with Apple Gel & Horseradish Mousse

Name: Smoked Eel & Crispy Salsify Tartare with Apple Gel & Horseradish Mousse
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 2 servings
Ingredients: 150g cold-smoked German eel fillet (from a good fishmonger); 1 tablespoon small capers, drained, rinsed; 0.5 shallot, minced very fine; 1 teaspoon Dijon mustard; 1 tablespoon finely chopped fresh dill; Juice of 0.5 lemon; Fleur de sel; Crack of black pepper; 1 large salsify root (about 200g), peeled, kept in acidulated water; Neutral oil (for frying); 80g crème fraîche; 40g fresh horseradish root, peeled; 1 teaspoon white miso paste; 0.5 teaspoon lemon juice; 1 sheet gelatin (or 1.5g powdered gelatin); 200ml pressed apple juice (or good-quality bottled); 1 teaspoon dried chamomile flowers; 0.5 teaspoon cider vinegar; 2 tablespoons unsalted butter; Pinch fleur de sel; Microgreens (dill or watercress); 2–3 edible flowers (borage, violet, or bachelor's button)

A stunning composed amuse: hand-diced cold-smoked German eel is finely minced with capers, shallot, and Dijon mustard, then mounded into a quenelle. Beside it, a translucent apple gel infused with chamomile and cider vinegar provides sharp, floral contrast. Salsify (black oyster root) is sliced paper-thin, fried until crispy and golden, and stands vertically for textural drama. Horseradish mousse whipped with crème fraîche and white miso adds a piquant, umami-forward counterpoint. Finished with microgreens, edible flowers, and a pour of brown butter emulsion.

671calper serving 18gprotein 27gcarbs 56gfat 35min prep 25min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this