You’re Just 15 Minutes Away From a Life-Changing Smoked Eel Sandwich
Photo by Greg Funnell
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You’re Just 15 Minutes Away From a Life-Changing Smoked Eel Sandwich

Follow legendary London chef Jeremy Lee’s lead with this sourdough and smoked fish sarnie. But be warned: this is not a dish that hangs about.
25 October 2016, 2:30pm

The seasons are changing and there's a chill in the air, which means it's time to let go of your pomegranate seed-sprinkled summer lunching habits. When it gets dark by mid-afternoon, you should not be eating quinoa salad.

No. At this time of year, carbs are king, which makes the sandwich an excellent winter lunch choice.

And there's no need to settle for a mediocre filling (there's only so much egg mayo you and your colleagues can take). We've pulled a few strings and wangled the recipe out of Quo Vadis head chef Jeremy Lee for the most famous sarnie in London: his smoked eel sandwich.

RECIPE: Smoked Eel Sandwich

To make this celebrated sandwich, slather slices of grilled sourdough in butter, Dijon mustard, and horseradish before slipping in a fillet of the smoked fish. Flip the sandwich a couple of times on the grill and serve with a heap of pickled red onion.

In Lee's words, "It's not a dish that hangs about," so serve swiftly.