Eel salad with avocado, fried new potatoes and smoked salt

Viva 15/1/2007

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Amanda Laird

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Prepare the eel, slice and set aside. Gently wash any dirt off the potatoes.
Cut any larger ones to make them all a similar size then put in a saucepan, cover with water, and boil gently for 5 minutes.
Drain off the water and keep the lid on to steam any that may be still a little hard. After a couple of minutes, slice the potatoes.
Heat a fry pan, add some olive oil and fry the potatoes until golden on each side.
In a blender or using a pestle and mortar, combine the coriander, capers and lemon using enough olive oil to create a paste. Season.
Peel and slice the avocados then arrange with the eel and potatoes.
Either drizzle over the coriander dressing or serve separately with a dish of extra smoked sea salt.

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