Head Chef Steve Smith of Michelin starred Bohemia Bar and Restaurant has shared his delicious recipe for a Jersey Royal, smoked eel, and nasturtium salad with mustard dressing,

  • 20 mins
  • 4
  • Easy

Ingredients

  • 4 tablespoons of olive oil
  • 1 tablespoon of grain mustard
  • 1 table spoon of chardonnay vinegar
  • 20 large jersey royals cooked
  • 4 fillets of smoked Eel (or smoked Mackerel)
  • 1 table spoonof mayonnaise
  • 1 table spoon of chopped chives
  • Lemon juice
  • Pinch salt
  • 20 nasturtium leaves or flowers
  • A few pieces of mustard cress

Method

  1. To make the mustard dressing, whisk together the olive oil, mustard, and vinegar. Season to taste and pour over the 12 whole Jersey royals. Keep aside 8 Jersey royals and lightly crush these for the potato salad.
  2. Trim and cut the smoked eel into neat rectangles – you should end up with 12 pieces.
  3. Chop the eel trimmings and place into a bowl for the potato salad.
  4. Add the 8 reserved royals, mayo and chives, mix together season to taste (you may also add a little lemon juice.)
  5. Take four good size plates and arrange the items (including the nasturtium leaves and mustard cress) as per the photo. Use this as a guide.

About The Author

Yorkshire's only dedicated food and drink website from Yorkshire Post Newspapers and its sister titles in the region. Showcasing everything Yorkshire has to offer from the fruits of the sea to the fields of the moors and beyond. It includes unbiased restaurant reviews by renowned food critics, recipes and 'how to' videos from some of Yorkshire's finest chefs and latest food and drink news and blogs from around our amazing county. And you can have your say either on the site or via our Facebook and Twitter accounts.

Let us know what you think

comments