Preparation time: 45 minutes for four people
ingredients
Rice flakes:
- 1 package of rice flakes (rice paper)
- Extra virgin olive oil
Smoked eel cream:
- 300 ml liquid cream
- 200 grams of smoked eel pieces
- 150 grams of diluted seafood juice or fish soup
- salt
next to:
- Smoked eel slices
- 6 pickled peppers, chopped
to prepare
From rice flakes: With the help of scissors, cut the rice flakes into small squares about 3 x 3 cm in size. Heat the oil to 180°C. Fry the chips until cooked. Using tweezers, remove it immediately and place it on absorbent paper to remove excess oil.
to Smoked eel cream:Whip the cream in a bowl with some whisks. Grind the eel at maximum power in a food processor along with seafood juice or fish soup Cool for about 3 minutes. Pass the mixture through a fine sieve. Mix the two products together with the help of a rubber tongue, until a thin cream remains. Adjust seasoning.
He finishes
Place the fried chips or rice flakes on a plate, and top each with a good spoonful of smoked eel cream. To finish, top each one with a slice of smoked eel, sprinkle with chopped pepper, and drizzle with a thin thread of extra virgin olive oil. And that’s it.
This appetizer can be prepared with any smoked fish we like: sardines, trout or salmon.
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