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Boil and peel Jersey royals. Slice and place into a large bowl, season, add mayonnaise and mix through.
Take the eel, chop off its head then score the skin to help peel it back from the body. Remove ‘fillet’ from back bone using a sharp knife, remove ribcage and portion.
Spoon the potato salad on to a serving plate, and place the eel along side it.
Garnish plate with watercress.
Chop the boiled eggs coarsely and lay on top of potatoes along with a sprinkle of the chopped chives. To finish, garnish both the eel and the potato salad with chopped spring onions and serve.
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