For this recipe, I have used smoked eel but you can also use smoked salmon, smoked mackerel or crab meat. You could also just have the salad alone or with your favourite cheese.

• 200gr Smoked Eel
• 1 bunch of rocket leaves
• 1 head of chicory/lettuce
• 1 jar of baby beetroot
• 2 slices of white bread
• Salt and pepper
• Vinaigrette
• 50ml white wine vinegar
• 250ml olive oil
• ½ tsp Dijon mustard
• Juice of one lemon

Cut bread into small squares and fry with some butter for 2-3 min (croutons) Place lettuce in a large bowl with smoked eel and fried bread squares (croutons). Whisk all vinaigrette ingredients together and pour over salad. Plate and place baby beetroot around the dish.

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