Longfin eel pâté with scones and cream…
SERVES 6 (MAKES 12 SCONES) // PREP TIME 30 MINS // COOK 20 MINS (PLUS INFUSING, RESTING)
“Longfin eel’s history in London pie shops is legendary. It’s generally served jellied in aspic and accompanied by a pint of cider,” says Hill. “While jellied eels are not everyone’s cup of Earl Grey, eels benefit greatly from the brining and smoking process, which produces a rich, fatty ‘bacon of the sea’ flavour.”
500 ml (2 cups) pouring cream Watercress and lemon wedges (optional), to serve LONGFIN EEL PÂTÉ
500 gm smoked longfin eel
(see note)
50 ml extra-virgin olive oil
150 gm crème fraîche
50 gm horseradish relish
Finely grated zest and juice of 1 lemon
SCONES
900 gm (6 cups) self-raising flour 75 gm (⅓ cup) caster sugar 8 gm table salt
1 tbsp baking powder
1 tbsp cream of tartar
225 gm cold butter, chopped 520 ml cold milk, plus extra
for brushing 1 For the pâté, skin the eel by gently peeling the skin away from the flesh. Reserve skin. Lightly scrape any excess jelly from the fillets with a butter knife. Remove the flesh from the bones. Reserve bones.
2 Finely chop eel flesh, then place in a bowl. Using a fork, mash eel with oil to form a paste. Fold in creme fraiche and horseradish, and season well with pepper and a little salt (the eel will be salty from brining). Add lemon zest and juice, and stir to combine. Cover and refrigerate until required.
3 For the cream, combine cream and reserved eel skin and bones in a saucepan over medium heat and bring to a simmer (do not boil). Remove from heat and set aside to infuse (1 hour). Strain through a fine-meshed sieve, discarding solids. Refrigerate until cold.
4 Meanwhile, for the scones, preheat oven to 200°C. Lightly grease a baking tray. Combine flour, sugar, salt, baking powder and cream of tartar in a large bowl and whisk to combine. Add butter and rub into flour mixture until it resembles fine breadcrumbs. Make a well in the centre and add milk, mixing with a spatula until mixture forms a dough.
5 Turn out dough onto a lightly floured surface and knead gently (30 seconds). Roll out until 4cm thick, then, using a floured 7cm-round pastry cutter, cut out rounds and place on prepared baking tray. Brush with extra milk, then set aside in a warm place to rest (10 minutes). Bake until scones are golden and risen (10-15 minutes).
6 Whisk chilled eel cream mixture to soft peaks. Serve with warm scones, pâté, watercress and lemon wedges. Note Smoked longfin eel is available to order from smoketrapeels.com.au and select fishmongers. Alternatively, substitute smoked mackerel.