• 150g short pastry
• 100g smoked eel slices
• 25g finely chopped shallots
• 25g butter or margarine
• salt and pepper
• lime or lemon juice
• 2 eggs
• 125 ml milk
• 25 g stuffed olives

Method
1 Bake an 18 cm (7 in.) flan case blind for approx 10-15 mins at 200°C (400°F, Reg. 6).
2 Cut the eel slices into uniform pieces.
3 Sweat the shallots in butter or margarine and sprinkle on the base of the flan.
4 Cover with overlapping slices of eel, reserving a few for decoration.
5 Season with salt and pepper, sprinkle with lime or lemon juice.
6 Beat the eggs and milk together well, season and pour over the eel pieces.
7 Bake in oven at approx 200°C (400°F, Reg. 6) until the custard sets.
8 Allow to cool and decorate with sliced stuffed olives, slivers of smoked eel and serve.

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Tags: Eel