Smoked eel with celeriac and lime

This is a delicious appetizer! And it looks great too, what more could you want? It's a nice start to your dinner. Make a small version as an appetizer or a slightly larger version as an appetizer. The dish is nice and fresh but also nicely balanced by the sweet celeriac and fatty fish.

You are a bit sweet so: get started!

Bij gerookte paling kun je een heerlijke Riesling proberen. De gerookte paling gaat namelijk het beste samen met een rijke wijn die niet te droog van smaak is.

De Riesling Trocken van Julian Faust uit het befaamde Rheingau – een zogenaamde “Gutswein” – is strak, droog en fris en past hier perfect bij.

Smoked eel with celeriac and lime

4 from 19 votes
Course: Appetizer, AppetizerDifficulty: Average


Waiting time


Preparation time



– Blender/food processor
– Piping bag


  • 1 1 celeriac

  • butter

  • For the schft sauce
  • 25 gr 25 chives

  • 60 gr 60 sunflower oil

  • 60 gr 60 cream

  • 50 gr 50 buttermilk

  • And further
  • 100 gr 100 smoked eel

  • 2 el 2 mayonnaise

  • lime gel

  • Cucumber spice (optional)


  • Roasted celeriac
  • Preheat the oven to 160°C.
  • Clean the celeriac but leave the skin on.
  • Place it on a piece of aluminum foil, sprinkle with some freshly ground pepper and salt and put a knob of butter on top. Wrap the celeriac well, feel free to use 3 layers of aluminum foil.
  • Bake the celeriac in the oven for 3 hours and then let it cool.
  • Cut a slice of 1.5-2cm thick and – just before serving – cut rectangles of it in the same size as the eel that will be placed on it.
  • Shift sauce
  • Roughly chop the chives and heat together with the sunflower oil to about 50°C. Spin this completely smooth in the blender (feel free to let it run for 5 minutes).
  • Place a paper towel in a sieve over a bowl and pour in the oil. Drain gently and then place the oil covered in the refrigerator.
  • Mix the cream with the buttermilk and season with salt and pepper. Let it come to room temperature.
  • Before serving, add (part of) the chive oil and stir briefly.
  • lime gel
  • Mix the lime juice with the ginger syrup, water, sugar and agar agar.
  • Bring this to a boil and let it cook for 2 minutes.
  • Pour this on a tray or in an oven dish and let it set in the fridge for half an hour.
  • Smooth the jelly in a blender and then put the gel in a piping bag. Set aside until use.
  • Further
  • Cut nice straight pieces from the smoked eel. These will be placed on the celeriac. Let it come to room temperature.
  • Smooth the leftovers in a blender or food processor and mix with the mayonnaise (the amount of mayonnaise is to taste). Push this mixture (if necessary) through a sieve and then into a piping bag.
  • layout
  • You serve this dish at room temperature; the celeriac still has some heat in it.
  • Place the celeriac in the middle of the plate and place the eel on it.
  • Put a few dots of eel cream on this and then three dots of lime gel. You can safely put it over the eel cream.
  • Then put a flower on it.
  • Stir the sauce if necessary and serve it at the table.
  • Enjoy your meal!

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