1/2 a red onion
1 tbsp white wine vinegar
1 tsp granulated sugar
4 slices of flat smoked eel (giving a total length of about 15cm
Black pepper, freshly ground
3 tbsp half-fat crème fraîche
Herbs for garnish, such as marjoram, chives or parsley
1. Put the finely chopped red onion in a small bowl. Add the vinegar and sugar and stir. Leave to marinate for about half an hour.
2. Break the knäckebröd into suitably sized pieces for canapés.
3. Cut the smoked eel into pieces (about 2.5cm x 1cm). Place one piece of eel on half of each piece of knäckebröd. Season lightly with freshly ground black pepper.
4. Drain the onion and discard the marinade. Make sure it is well drained. Place a half teaspoon of the chopped onion on the other half of each piece of knäckebröd next to smoked eel.
5. Place a dollop of crème fraîche on top of the eel and onion.
6. Garnish with herb leaves and serve.
Swedish eels. Photo: Björn Larsson Rosvall/TT/SCANPIX
- The canapés will keep for about an hour, but are best served fairly soon after you make them otherwise the knäckebröd will become soggy.
- Buy flat smoked slices of eel if you can. These are smoked without the bone and sliced thinly. Although it is slightly more expensive, it is less gelatinous, better value and highly recommended.
- Use half fat crème fraîche, you don't need to use the full fat version because there is enough fat in the eel.
- If you think your guests may be prejudiced against trying eel don’t tell them what it is! Most people like these canapés and will be surprised to discover that they have been eating eel.