Smoked Eel

Smoked Eel with Jarlsberg and Pumpernickel Toast

1 smoked eel
Remove the skin and bone from the eel. Cut into 2 cm pieces if possible.

Jarlsberg and pumpernickel toast

250 g pumpernickel
200 g Jarlsberg, grated
2 tbsp beer

Blend the pumpernickel in a food processor until it is finely cut, add grated Jarlsberg and blend for a little longer. Add a little beer to make a moist dough. Roll it out covered with cling wrap (this will prevent it from attaching) on a baking tray until it is 1/2 cm thick. Cut into pieces the same size as the eel and bake at 200 °C for about 15 minutes or until slightly crispy.

Lemon cream

3 dl crème fraîche
1 lemon, juice
salt and pepper
chives, finely cut
1 lemon zest

Whip the crème fraîche until it is firm. Add the lemon juice, salt and pepper. Put the eel filet on top of the Jarlsberg/pumpernickel toast. Put the lemon cream on top and garnish with chives and lemon zest.

Denmark

Mortens aften (Mortens party)
On Mortens aften /11th November/, the Danish gather around the dinner table for a feast of duck or goose steak. The celebration takes its name from the French Saint Martin of Tours. According to the legend, Martin hid among a herd of geese because he didn't want to be selected as bishop. When he was discovered, he ordered that the geese be slaughtered and served at his table.

Download brochure Celebrating with Jarlsberg to the right.