Smoked eel salad

Prep time less than 30 mins

Cook time less than 30 mins

Serves 2

From A Taste of My Life

Method

Preheat the grill to medium.
Place the rocket and tomatoes into a bowl.
Remove any skin and bones from the eel and place under the grill to gently warm through.
For the dressing, place all of the dressing ingredients together in a bowl and mix well.
To serve, pour the dressing over the salad and mix to coat the leaves, then place the eel fillets over the top.

2 handfuls rocket
15-20 cherry tomatoes, halved
150g/5oz smoked eel, cut into 6cm/2Â½in pieces (available from some supermarkets and delicatessens)

15-20 cherry tomatoes, halved

2 handfuls rocket

2 tsp Dijon mustard

salt and freshly ground black pepper

2 tbsp olive oil

3 tbsp vegetable oil

1 tbsp tarragon vinegar (or white wine vinegar if unavailable)

150g/5oz smoked eel, cut into 6cm/2Â½in pieces (available from some supermarkets and delicatessens)

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