Jersey Royal Potato and Smoked Eel Salad with Horseradish Cream

A sophisticated salad showcasing the unique flavour of Jersey Royal potatoes paired with smoky eel and a creamy horseradish dressing. Uses fresh, local Jersey ingredients for an authentic taste of the island.

Prep Time

20 minutes

Total Time

40 minutes

Calories

655 kcal

Difficulty

Easy

Equipment

3 items

Cost

£5.44/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Lunch•Salad

Cuisine:

Jersey

Main Ingredient:

Fish

Mood:

Comfort Food•Healthy

Ingredients

Servings

750gJersey Royal Potatoes(Small to medium size, scrubbed)

£3.50

200gSmoked Eel Fillet(Skin removed, flaked)

£11.00

150gFresh Asparagus(Jersey grown, trimmed)

£2.25

120mlJersey Full Fat Milk(Fresh, local)

£0.30

60mlJersey Double Cream(Fresh, local)

£0.60

2tablespoonsFresh Horseradish(Grated finely)

£1.50

25gJersey Butter(Unsalted)

£0.40

2tablespoonsFresh Dill(Chopped finely)

£1.00

1tablespoonLemon Juice(Freshly squeezed)

£0.20

to tasteSea Salt

£0.10

to tasteBlack Pepper(Freshly ground)

£0.10

50gWatercress(Optional, for garnish)

£0.80

Total Cost

£21.75

£5.44 per serving

Instructions

1.
Place the Jersey Royal potatoes in a large saucepan and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until tender when pierced with a knife. Drain well and allow to cool slightly.
2.
While the potatoes are cooking, prepare the asparagus. Steam, grill, or pan-fry with a knob of Jersey butter until tender-crisp. Set aside.
3.
To make the horseradish cream, whisk together the Jersey full fat milk, Jersey double cream, grated horseradish, lemon juice, salt, and pepper in a small bowl. Taste and adjust seasoning as needed. The horseradish cream should be thick enough to coat the back of a spoon.
4.
Once the potatoes are cool enough to handle, halve or quarter them depending on their size. Place them in a large bowl.
5.
Add the cooked asparagus and flaked smoked eel to the bowl with the potatoes. Gently toss to combine.
6.
Pour the horseradish cream dressing over the salad and gently fold to coat all the ingredients. Be careful not to break up the potatoes too much.
7.
Stir in the chopped fresh dill. Taste and adjust seasoning if necessary.
8.
Serve immediately or chill for later. Garnish with fresh watercress, if desired.

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My Notes

Nutrition Information

Nutrition per serving (324g)

655 kcal / 2740 kJ

Carbs

36g

14% of RDA

Fat

48g

69% of RDA

Protein

27g

54% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

6 g

7% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

27 g

135% of RDA

Chef's Tips

For a richer flavour, you can add a knob of Jersey butter to the potatoes while they are still warm after draining.

If you can't find smoked eel, smoked mackerel or smoked trout are good substitutes.

Adjust the amount of horseradish in the dressing to your taste. Start with a smaller amount and add more as needed.

Add some halved cherry tomatoes if in season for extra sweetness and colour.

Cooking Equipment

Large saucepan

Small bowl

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

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