Smoked eel pate with horseradish butter

Make this special treat a part of an indulgent weekend lunch perfect for friends.

Recipe «Smoked eel pate with horseradish butter» presented in category Recipes / Fish, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 2 smoked eels or 1 whole smoked trout, 150g unsalted butter, melted, Grated zest of 1 lemon, 2 eschalots, finely chopped, 3 tsp horseradish sauce , Flat-leaf parsley and toasts, to serve .

Ingredients:

• 2 smoked eels or 1 whole smoked trout 
• 150g unsalted butter, melted 
• Grated zest of 1 lemon 
• 2 eschalots, finely chopped 
• 3 tsp horseradish sauce 
• Flat-leaf parsley and toasts, to serve 

Instructions

1. 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.
2. 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.