Japanese Eel Canapés with Horseradish Crème Fraîche

The eel called for in these unusual canapés is available at Japanese markets. This recipe is also delicious made with smoked salmon or smoked trout.

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  • Servings: Makes 40 hors d'oeuvres

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  • 2 tablespoons well-drained prepared horseradish
  • 1 cup crème fraîche
  • 1 loaf of Gingerbread
  • 14 ounces Japanese seasoned broiled eel or 1/4 -inch-thick slices of smoked salmon
  • 1 1/2 tablespoons soy sauce
  • 3 tablespoons melted unsalted butter
  • 1/2 cup finely diced red onion
  • 1/4 cup snipped chives
  • 1 small bunch chervil

How to make this recipe

  1. In a small bowl, stir the horseradish into the crème fraîche and refrigerate for at least 20 minutes.

  2. Preheat the broiler. Cut the loaf of gingerbread into twenty 1/4 -inch-thick slices and halve each slice. Arrange the slices on 2 large baking sheets and broil, 1 pan at a time, for about 25 seconds to crisp the gingerbread edges. Let cool.

  3. Cut the fish into forty 3/4 -inch-wide diagonal strips. Arrange the strips on a baking sheet and brush with the soy sauce and 1 tablespoon of the melted butter. Broil for 1 to 2 minutes, or until crisp.

  4. Lightly brush the gingerbread with the remaining 2 tablespoons of butter. Top each piece with 1/2 teaspoon of the horseradish cream and a piece of broiled fish. Garnish with a dab of horseradish cream, a sprinkling of red onion and chives and a small chervil sprig.

Contributed By Published November 1997

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