Traditional Usk Smoked Eel

Plate slices of smoked eel (a River Usk delicacy). Prepare a piquant sauce by mixing grated horseradish into creme fraiche or Greek yogurt.

Arrange the eel alongside sweet, earthy pickled or roasted beetroots.

Drizzle with the horseradish cream and garnish with fresh watercress. A sophisticated, earthy appetizer from the Usk Valley.