A salad of smoked eel, Cheltenham beetroot, soft boiled free range egg, mustard mustard and horseradish dressing from Bumpkin for Taste of London
1. Whisk egg yolks, mustard, vinegar/lemon juice until well mixed. Gradually beat in the oil, drop by drop. When the sauce shows signs of thickening add the oil a little more quickly, adding boiling water to lighten the mayonnaise. Fold in the grated and creamed horseradish and garlic.
2. In boiling water place your eggs and time for 5-6 minutes, do this just before serving.
3. Mix all the salad ingredients together and fold in dressing. Place in four bowls and peel freshly soft boiled eggs and place one on each serving.
Recipe © courtesy of Steven Rangiwahia and Matthew Platt at Bumpkin Notting Hill and South Kensington, London
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