Scrambled Eggs With Smoked Eel

Scrambled eggs with smoked eel

Try this easy-to-prepare Swedish delicacy inspired by visiting a little town of Åhus. Scrambled eggs with smoked eel is a perfect meal after a weekend sleep in. You might want to have a bottle of sparkling handy to make it a truly decadent brunch.


Makes 2 servings

Start the preparation with filleting the eel: cut it lengthwise, peel off the skin, and remove the back bone. I suggest using a small thin and sharp knife as a big one can destroy the delicate flesh and make the fillet fall apart. If the fillet is very thick as it was in my case, you will need to slice each piece lengthwise again so it would bend easily. Remove all the small bones from it if you notice any. I used only outer parts of the fish and left the inner parts for the later usage.

Take a plate and bend the fillet into a ring shape in the middle of it. Make the ends hold together with a half of a wooden toothpick.

Whisk together eggs, salt and cooking cream. Melt the butter in a pan over a low heat. Add the egg mixture and stir carefully until it’s set.

Put cooked scrambled eggs inside of the eel fillet rings. Garnish with cracked pepper and thyme or chopped up chives.

Toasted rounds of polar bread go perfect with this meal, but any toast of your choice should work just fine.

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