Smoked eel salad with beetroot

Ingredients

(serves 4 as a first-course portion)

For the dressing
1tsp Dijon mustard
1tsp whole-grain mustard
8tbs olive oil
1tbs good white wine vinegar
Salt and pepper
½tsp honey to taste

For the salad
12-16 baby beetroots (depending on size) - as many shapes and colours as possible. Save good leaves (£4.20)
Extra virgin olive oil
Salt and freshly ground black pepper
Mixed salad leaves 4 handfuls - choose from beetroot tops mustard leaves landcress watercress rocket parsley (Continental) and nasturtium (£2.40)
For garnish 1 small bunch of chives cut 1cm long
1 eel fillet about 4oz filleted weight (£5)

Method

Whisk together components of dressing to form a light emulsion. Taste and reserve.

Scrub baby beetroot well trim tops and cook in simmering salted water until just tender for 15-20 minutes.

Drain and peel carefully keeping tops on if possible. Cut into quarters or halves depending on size through the stalk. Place in a bowl with salt and pepper and a drizzle of extra virgin olive oil. Toss gently and leave to marinate.

Choose leaves for their size colour and pepperyness. Wash and spin dry.

Place leaves in bowl drizzle with extra virgin olive oil salt and freshly ground black pepper. Toss gently and arrange on four salad plates with beetroot.

Slice eel on an angle and tuck into salad. Spoon dressing over and around salad. Sprinkle with chives and serve immediately.