Smoked Eel and Danish Cheese

 

                Almost any kind of hard cheese as Matured Cheddar, Edam, Emmental, Tilsit would be suitable for this canapé. Serve with ice-cold Schnaps, if possible, or a particularly delicious snack.

Makes 12 

• 450 gr Havarti cheese
• 350 gr smoked eel fillet
• Few leaves endive
• 2 teaspoons oil
• 1 teaspoon wine vinegar
• Salt and pepper
• 6 slices white bread
• 25 gr butter

1. Sice th cheese into twelve rectangles
2. Skin the smoked eel, and cut into slices to fit the cheese rectangles.
3. Wash the endive leaves and break into small pieces.
4. Whisk the oil with the vinegar, salt and pepper, and pour over the endive.
5. Cut the slices of bread in half, toast them and spread with the butter.
6. Cover each slice with endive and top with the cheese and eel fillet.

BON APPÉTIT