Smoked Eel, Tomato and Caper Toasts
In Spanish, 'Tosta de Anguila Ahumada' is smoky eel, juicy tomatoes and sharp capers, making a gloriously simple Mediterranean lunch or starter.
Ingredients
- 8 slices good sourdough bread
- 250 g smoked eel fillets
- 3 ripe tomatoes
- 2 tbsp capers, drained
- 1 small mild red chilli, finely sliced
- 2 tbsp extra-virgin olive oil
- 1 tsp soy sauce
- 1 tsp lemon juice
- 1 tsp honey
- 1 tbsp chopped parsley
- 2 pinches salt and freshly ground black pepper
Instructions
- Toast the sourdough until crisp and golden.
- Slice the tomatoes and season lightly with sea salt.
- Mix the soy sauce, lemon juice, honey and olive oil.
- Break the smoked eel into large flakes.
- Place the tomatoes onto the toast and top with the eel.
- Scatter over the capers and sliced chilli.
- Drizzle with the soy dressing and finish with parsley and black pepper.
- Eat immediately.
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Notes
It's simple, but that's the point. Good bread, good tomatoes and good smoked fish need very little help.
Nutrition
555
Calories
18G
Fat
3G
Saturates
10G
Sugars
1200G
Salt
27G
Protein
73G
Carbs
4G
Fibre
ⓘ UK Government Reference Intakes (RIs).
