Smoked Eel, London Cure

Smoked Dutch Eel, London Cure - 4 oz (113 g), by H. Forman & Son, United Kingdom.

Smoked eel, also known as gerookte paling, is a traditional Dutch delicacy prized for its unique taste and culinary versatility. This particular London-cured, Smoked Dutch Eel originates from the UK's oldest surviving smokehouse, H. Foreman & Son.

H. Forman & Son is based in London and was founded in 1905. Their London Cure method of smoking eel dates back to the 18th century when it became popular in London's East End. Once harvested from Northeastern Atlantic waters, the fresh Dutch eels are carefully cleaned, fileted, and then cured with a mixture of salt and sugar. This curing process by H. Forman & Son helps to draw out excess moisture from the eel, imparts flavor, and preserves it.

After the curing process is complete, the eel fillets are carefully smoked over oak wood chips. This slow-smoking method infuses the eel with deep, smoky flavors from the wood, resulting in a delicate yet firm texture. The succulent and tender consistency melts in your mouth, making it a true gourmet delicacy. To savor the delightful experience of this Smoked Dutch Eel, ensure to serve it chilled and consider serving it:

• On Toast: Spread some cream cheese or horseradish on toast and top it with thinly sliced smoked eel for a simple yet elegant appetizer.
• On Salads: Incorporate smoked eel into salads for added flavor and richness. It pairs well with fresh greens, avocado, citrus fruits, and a light vinaigrette.
• With Pasta: Toss smoked eel with cooked pasta, garlic, olive oil, and fresh herbs for a delicious and comforting meal.
• On Canapés: Create bite-sized canapés by topping crackers or cucumber slices with smoked eel, crème fraîche, and a sprinkle of dill or chives.
• In Sushi Rolls: Use smoked eel as a filling for sushi rolls along with avocado, cucumber, and sushi rice for a unique twist on traditional sushi.
• With Scrambled Eggs: Add chopped smoked eel to scrambled eggs for a luxurious breakfast or brunch option.
• As a Garnish: Use thinly sliced smoked eel as a garnish for soups, risottos, or seafood dishes to add depth of flavor and visual appeal.
• On Blini: Serve smoked eel on mini blini with a dollop of crème fraîche and a sprinkle of chopped chives for an elegant appetizer option.