Smoked Eel with Scrambled Egg

Smoked eel is a delicacy of Europe and a favorite of the Danes. Some hate it, others love it. I for one love it and try to eat as much as possible. Unfortunately, it is very expensive. Most eels in Denmark are farmed and that means that swim in clean water. It is a fatty fish, and as I wrote last week, eel is good for you. Eel has, like salmon, lots of fat in the form of oil and is highly polyunsaturated and is rich in vitamins A and D. So, if you are so lucky to get some smoked eel, you must try this sandwich.

Smoked Eel with Scrambled Egg

Makes 4

1 lb. smoked eel, skin and back bones removed, cut into 3-4 inch

pieces.

Scrambled egg:

4 eggs

8 tbsp. milk or cream

salt and fresh grounded white pepper

1 tbsp. butter

4 slices of buttered rye bread

Garnish:

½ tomat, cut into wedges finely chopped chives

To make scrambled egg, beat eggs until light together with milk and salt and white pepper. Melt butter on a skillet and pour in eggs. Cook at medium heat, spreading eggs towards the middle of skillet as it sets. Turn off heat and let the scrambled eggs stand for a couple of minutes until completely set. Don’t let them stand too long or the eggs will become watery.

To assemble, place two pieces of eel on buttered rye bread. Top with scrambled egg, a wedge of tomat and sprinkle with chives.

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