| Prep: 15 mins | Cook: 10 mins | Difficulty: Medium | Serves: 6 |
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Note: The nutritional value and serving size of a recipe can vary greatly based on preparation and specific ingredient used. The “?” indicates a variable value that should be calculated based on the specific ingredients and preparation method used for this recipe.
Why I Love Danish Smoked Eel with Cream Cheese and Chives on Rye Bread
Seeing the title “Smoked Eel with Cream Cheese and Chives on Rye Bread”, you could be forgiven for thinking this dish sounds a bit lofty or pretentious. However, this is actually one of the most deliciously down-to-earth recipes I have come across. It’s a classic Danish dish with a wholesome twist. Today, I will share the reasons why it captured my heart the very first time I prepared it.
Nostalgia in Every Bite
The first reason is the beautiful bouquet of memories it brings to my senses. The smoked eel and rye bread combo echoes my earlier experiences experimenting with New England seafood. As much as I honor my Irish roots and lean into the comfort of my grandparents’ recipes, I relish the joys of adding new flavors into my culinary vocabulary. As an open sandwich, it shares similarities with the Irish practice of using bread as the canvas for a variety of toppings.
Elevated Simplicity
The following reason why I adore this recipe is because of its sophisticated simplicity. The recipe reminds me of the food philosophy of Nicolai Nærum, a Danish chef known for his appreciation for understated yet flavorful dishes. With only a handful of ingredients, each element shines in its own right – the earthy rye bread, the creamy cheese, and the smoky, delectable eel fillets altogether craft a symphony of flavors that’s hard to forget.
Versatility at Its Best
This recipe is also pretty adaptable. Swap the smoked eel with your choice of smoked fish – salmon or trout would work just beautifully. Pair this with a light salad or serve it with a bowl of your favorite soup – like my go-to Irish Beef Stew – and you’ve got yourself a balanced and scrumptious meal.
Every time I make Smoked Eel with Cream Cheese and Chives on Rye Bread, I’m reminded of what I love most about cooking: it’s an expression of heritage, a medium of exploration, and above all, a labor of love. Until next time, stay hungry and happy cooking!
What You’ll Need
- 12 slices of Danish rye bread
- 1.5 lb of smoked eel fillets
- 1.5 cups of cream cheese
- 3 tablespoons of fresh chives, finely chopped
- 3 tablespoons of unsalted butter
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Lemon wedges, for serving
Method
Step One
Start by spreading a layer of unsalted butter on each slice of the Danish rye bread. Make sure all areas of the bread are covered to provide a base for the other ingredients.
Step Two
Next, spread a thick layer of cream cheese on top of the butter. Again, cover all of the bread evenly. Season the cream cheese with a bit of sea salt and freshly ground black pepper, according to your taste preference.
Step Three
Take your smoked eel fillets and divide them among the slices of bread. Try to place the eel in such a way that every bite will contain a piece of the delicious smoked eel.
Step Four
Sprinkle the finely chopped chives over the eel. The chives not only add a burst of color, but also provides a fresh contrast to the smoky flavor of the eel.
Step Five
Finally, serve your smoked eel on rye bread with a wedge of lemon on the side. The tanginess of the lemon juice can be squeezed over the eel to counterbalance its smoky, rich flavor and add a fresh twist. Your delightful Smoked Eel with Cream Cheese and Chives on Rye Bread is ready to enjoy!
