KEY POINTS:
Serves 4
500g smoked eel, skin removed (optional)
Approximately 16 new potatoes, depending on size
Olive oil
2-3 avocados
1 cup fresh coriander leaves
1 Tbs capers
1 lemon
Smoked sea salt and black pepper
1. Prepare the eel, slice and set aside. Gently wash any dirt off the potatoes. 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. 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.
2. Heat a fry pan, add some olive oil and fry the potatoes until golden on each side.
3. In a blender or using a pestle and mortar, combine the coriander, capers and lemon using enough olive oil to create a paste. Season.
4. Peel and slice the avocados then arrange with the eel and potatoes. Either drizzle over the coriander dressing or serve separately with a dish of extra smoked sea salt.
