Pack details
- 200g pack of hot-smoked eel fillets
- Boneless, skin off, fully cooked through
- Rich, oily, deeply savoury — one of the great smoked fish
How to serve
- Defrost in the fridge for a few hours, slice across the fillet into 1cm pieces
- Classic Dutch: dark rye, creamed horseradish, pickled onion, dill
- Restaurant-style: warm gently and serve with beetroot, watercress and apple matchsticks
- Flake into scrambled eggs, kedgeree, salads or pasta with crème fraîche and lemon
Sourcing and delivery
- Traditionally smoked by established UK smokehouses
- Stored at –18°C, dispatched in insulated boxes with ice packs
- Next-working-day delivery across mainland UK
