Smoked Eel Bruschetta
1 small loaf ciabatta or
french bread sliced
olive oil spray
200g fromage blanc (quark) or
cream cheese of choice
200g Smoked Eel
½ telegraph cucumber,
peeled seeded & diced
squeeze of lemon juice to taste
ground black pepper
sweet chilli sauce
fresh mint leaves shredded
Spray the sliced bread on one side with
olive oil and grill until golden but still soft.
Spread the bruschetta with a little fromage blanc.
Break the eel into pieces and combine
with the cucumber, lemon juice and pepper.
Pile onto the bruschetta and top with a
teaspoon of sweet chilli sauce and shredded mint.