What to make with smoked eels

The thing with eels is most people don't know what to do with them and what they taste like. The Lady that owns the Gutrude street Enoteca in Fitzroy makes a wonderful pate out of them. Here is the recipe. We use Silver Lakes eels from Skipton in central Victoria

2 eels cleaned (this is the hardest part of the recipe but only takes a couple of minutes once you get the hang of it)

4 shallots sliced finely

½ bunch of thyme leaves

150 ml white wine 

250g of crème fraiche

 

 

sweat shallots and thyme 

add wine and reduce by ½

 

whip lightly the crème fraiche

 

when shallots and wine cool add eel and blitz in food processor till very smooth

fold through crème frachie

check seasoning