• LOGIN
  • REGISTER

Manuela Food and Travel

Food and Travel Adventures, Recipes, Blog and The Online Bookshop Featuring Italian Coffee Table and Kitchen Cookbooks by Manuela Darling - Gansser

  • HOME
  • BLOG
  • RECIPES
  • TRAVEL JOURNAL
  • COOKING CHANNEL
  • VIEW BOOKS
  • BOOK SHOP
  • CONTACT
  •  
You are here: Home / All Recipes / PATÉ D’ANGUILLA

PATÉ D’ANGUILLA

By Manuela | February 25, 2016 | InAll Recipes, Blog, Entrees

‘Smoked eel paté ‘is one of my very favorite patés. I love to serve it with aperitivi.
It’s smoky rich flavor is very addictive!
You can find whole, smoked eels at the fish market, they are usually sold in cry-vac packages.

IMG_4907

• 1 whole smoked eel, about 500 gr
• 150 gr unsalted butter at room temperature
• juice and rind of 1 organic lemon
• 1/2 small Spanish onion, sliced
• 1 chili, some seeds removed
• small bunch of Italian parsley
• salt and pepper

IMG_4903

• skin the eel
• remove the flesh from the spine, by sliding your finger along it
• make sure you discard all the small bones

IMG_4908

• in your mixer mix all the ingredients above, except for the butter
• when you get a roughish paste, add the butter

IMG_4912

• continue mixing, until you will have a smooth paté
• refrigerate
• it will keep in the fridge for up to 2 weeks ( if you can resist the paté!)

• serve on small, toasted sourdough bread slices or crackers

 

« MANGO TART
A ‘SKANDI’LUNCH »
Free book delivery in Australia

SUBSCRIBE TO GET MY LATEST BLOG ARTICLES DIRECT TO YOUR INBOX!

  • Blog
  • Cooking Channel
  • Travel Journal

RECIPES

  • All Recipes
  • Entrees
  • Mains
  • Desserts
  • General

RECENT POSTS

SPICEY ROASTED CAULIFLOWER

MOTHER’S KISSES (nan-e gerdoui)

LENTIL SALAD WITH BASILICO OIL

FOLLOW ME

  • Facebook
  • Instagram
  • YouTube

Copyright © 2021 · Manuela Darling-Gansser · Website by The Onn Agency