Smoked Eel with Horseradish Cream (Kūpināta zuvele ar krenu krēmu)

Kūpināta zuvele ar krenu krēmu, or Smoked Eel with Horseradish Cream, is a traditional Latvian dish that combines the rich, smoky flavor of eel with the zesty kick of horseradish cream. This dish is perfect for a special occasion or a festive gathering.

Smoked Eel with Horseradish Cream (Kūpināta zuvele ar krenu krēmu)

Ingredients

  • 500g smoked eel fillets
  • 1 cup sour cream
  • 2 tablespoons prepared horseradish
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Instructions

  1. In a small bowl, mix the sour cream, horseradish, lemon juice, salt, and pepper to make the horseradish cream. Refrigerate until ready to serve.
  2. Heat a skillet over medium heat and lightly oil the surface.
  3. Cut the eel fillets into smaller pieces and place them in the skillet. Cook for 3-4 minutes on each side, or until heated through.
  4. Remove the eel from the skillet and serve with the horseradish cream on the side.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
15 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
25g
Fat
18g
Carbohydrates
10g

Supplies

Skillet Bowl Serving platter

Tools

Knife Cutting board Mixing spoon

Serving suggestions

Serving suggestions: Serve the smoked eel with horseradish cream alongside a fresh green salad and crusty bread.

Tips & tricks

Tips: Be sure to remove any small bones from the eel fillets before cooking.

Cost

$20