German cuisine · Fish & Seafood

Smoked Eel on Farmhouse Bread

Smoked eel on buttered dark rye bread, served with soft scrambled eggs and chives.

Ingredients · for 2 servings

• 200 g smoked eel (filleted)
• 4 slices dark rye bread
• 6 eggs
• 3 tbsp cream
• 30 g butter
• 1 tbsp butter for the bread
• 1/2 bunch chives
• 1 lemon
• Salt, pepper

Instructions

1. Cut the smoked eel into pieces about 5 cm long, removing the skin and the backbone, and let sit at room temperature for 10 min. so the aroma opens up.
2. Whisk the eggs loosely with the cream, a little salt, and pepper, the mixture may still be slightly streaky.
3. Melt the butter in a nonstick pan over low heat without browning it, and pour in the egg mixture.
4. Slowly push the scrambled eggs for 3–4 min. from the edge to the center with a wooden spoon and take the pan off the heat while it is still glossy and moist, it will continue to set.
5. Meanwhile, thinly butter the rye bread slices and spread the scrambled eggs on top.
6. Lay on the eel pieces, sprinkle with chive rings and coarse pepper, and serve immediately with lemon wedges.