The compilation of this dish is one I like very much. I quickly get bored of dishes when the textures are mostly similar or ‘monotone’ – this is how I refer to it in the kitchen when talking to our chefs about creating new dishes. I find a dish consisting of a few surprises and gems makes the best eat.
The fresh apple, crispy bacon and soft pâté-like texture of the rillettes, plus the silky softness of the smoked eel, all work beautifully together in this recipe. Do not overdo the smoked eel as it could easily overpower the dish and it’s also pricy. You don’t really need that much either.
We have a wonderful smokehouse situated 9 miles from us here in Suffolk, called Pinney’s of Orford. Their award wining oak smoked wild English silver eels are delicious and perfect used in small quantities in a salad such as