Eel salad with avocado, fried new potatoes and smoked salt

Ingredients

16	New potatoes (Main)
500 g	Smoked eel, skin removed (Main)
1 Tbsp	Olive oil
3	Avocados (Main)
1 cup	Fresh coriander
1 Tbsp	Capers
2 Tbsp	Sea salt, (smoked)
1	Lemon

Directions

1. Prepare the eel, slice and set aside. Gently wash any dirt off the potatoes.
2. Cut any larger ones to make them all a similar size then put in a saucepan, cover with water, and boil gently for 5 minutes.
3. Drain off the water and keep the lid on to steam any that may be still a little hard. After a couple of minutes, slice the potatoes.
4. Heat a fry pan, add some olive oil and fry the potatoes until golden on each side.
5. In a blender or using a pestle and mortar, combine the coriander, capers and lemon using enough olive oil to create a paste. Season.
6. Peel and slice the avocados then arrange with the eel and potatoes.
7. Either drizzle over the coriander dressing or serve separately with a dish of extra smoked sea salt.