DukesHill Products
100g DukesHill Smoked Eel Fillet
Regular price
Regular price £0.00 Sale price £9.95
4 DukesHill Streaky Bacon rashers (smoked or unsmoked), chopped
Regular price
Regular price £0.00 Sale price £7.00
Other Ingredients
2 free range eggs
8 Jersey Royal baby potatoes (or small salad potatoes)
1 bag watercress or a watercress mixed leaf salad
2 tbsp olive oil
2 tsp lemon juice
1 tsp salted baby capers, rinsed
1 tsp wholegrain mustard
2 tsp mayonnaise
2 tsp chives, finely chopped
½ tsp sea salt
freshly ground pepper


Rated 5 stars by 1 users

This makes a lovely lunch or supper dish using two of Sarah's favourite products, our British Smoked Eel, as well as our dry cured bacon. This hugely underrated fish really lends itself to smoking and has such a lovely delicate flavour, which is used to great effect in this recipe.
Category Lunch
Serving 2
Prep Time 15 minutes
Cook Time 20 minutes


  1. Step 1 Boil the potatoes until cooked through, approximately 15 mins. Drain.

  1. Step 2 Meanwhile dry fry the bacon in a heavy based pan on a medium high heat until crisp, approximately 5 minutes.

  1. Step 3 Remove from the pan and place on a piece of kitchen roll to absorb the excess fat. Break into smallish pieces.

  1. Step 4 Soft or hard boil the eggs, according to your preference. Peel and cut into quarters.

  1. Step 5 Finely slice the smoked eel into 3mm thick slices.

  1. Step 6 For the dressing pour the olive oil into a small bowl and add the other dressing ingredients. Whisk together until combined.

  1. Step 7 As soon as the potatoes have been drained lightly crush them with a fork, add to the eel slices and bacon and pour over the dressing.

  1. Step 8 Arrange the salad on the plates and top with the quartered egg.

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