Make this special treat a part of an indulgent weekend lunch perfect for friends.
- Starting at the tail end, peel the skin from the eels. Flake the flesh, discarding the bones, then place in a food processor with half the butter, lemon zest and eschalots. Whiz until smooth, then divide pate among six 150ml ramekins or pots.
- Heat the horseradish and remaining butter in a pan over low heat and stir until melted. Pour over paté, then press in some parsley leaves and sprinkle with black pepper. Chill for 1 hour (or up to 3 days) until set. Bring the pate to room temperature before serving with toasts.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set