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Smoked eel meets freshness – summer salad with cucumber, apple & herbs

This dish combines elegance and earthiness on one plate: delicately smoked eel combined with a crisp, fresh cucumber and apple salad, refined with lime, ginger, and wild herbs like chickweed and borage blossoms. Served with crispy buttered toast and a hint of thyme, it's light, aromatic, and perfect for warm days or a fine summer dinner in the garden.

Räucheraal trifft Frische – Sommersalat mit Gurke, Apfel & Kräutern

Ingredients for 4 servings

Approx. 240 g smoked eel fillet
1 organic cucumber
1 large apple (sweet and sour)
½ tbsp chopped ginger
1 handful of borage flowers
1 handful of chickweed
5 tbsp rapeseed oil
1 tbsp lemon oil
Juice of 1 lemon
cane sugar
1 pinch of vitamin C
1 slice of toast
2 tbsp organic butter
Sea salt
1 sprig of thyme

Here’s how to prepare it:

Portion the eel into four equal pieces and do not refrigerate. Wash the cucumber (you need 40g per person) and cut into 1cm cubes. Peel the apple and cut into 0.5cm cubes. Mix with vitamin C. Mix the cucumber and apple in a bowl. Add some chopped ginger. Add lemon juice and oils. Season with salt and sugar for a sweet, sour, and fruity flavor. Remove the crust from the slice of toast and cut it in half horizontally. Cut the toast into small cubes and toast in a pan with butter until golden brown. Sprinkle with thyme and salt. Place on a kitchen crepe.

Serving:
Arrange the eel and cucumber salad lengthwise next to each other (photo). Sprinkle with croutons. Arrange borage flowers and chickweed and serve immediately.

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Robert Stolz in the Garden Magic Interview

Smoked eel meets freshness – summer salad with cucumber, apple & herbs

Ingredients for 4 servings

Here’s how to prepare it:

herb seeds

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