Japanese Eel Canapes with Horseradish Creme Fraiche – a delicious recipe with well, creme fraiche, Gingerbread, salmon, soy sauce, butter. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
In a small bowl, stir the horseradish into the creme fraiche and refrigerate for at least 20 minutes.
2
Preheat the broiler.
3
Cut the loaf of gingerbread into twenty 1/4 -inch-thick slices and halve each slice.
4
Arrange the slices on 2 large baking sheets and broil, 1 pan at a time, for about 25 seconds to crisp the gingerbread edges.
5
Let cool.
6
Cut the fish into forty 3/4 -inch-wide diagonal strips.
7
Arrange the strips on a baking sheet and brush with the soy sauce and 1 tablespoon of the melted butter.
8
Broil for 1 to 2 minutes, or until crisp.
9
Lightly brush the gingerbread with the remaining 2 tablespoons of butter.
10
Top each piece with 1/2 teaspoon of the horseradish cream and a piece of broiled fish.
11
Garnish with a dab of horseradish cream, a sprinkling of red onion and chives and a small chervil sprig.
317
kcal
Calories
22
g
Fat
8
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 tablespoons well-drained prepared horseradish, 1 cup creme fraiche, 1 loaf of Gingerbread, 14 ounces Japanese seasoned broiled eel or 1/4 -inch-thick slices of smoked salmon, and more.
Yes, Japanese Eel Canapes with Horseradish Creme Fraiche falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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