Food & Drink

Smoked Eel Sandwich, Quo Vadis

Quo Vadis is a Soho stalwart, head chef Jeremy Lee shares his recipe for a classic sandwich

Quo Vadis has stood proudly and rather elegantly on Soho’s Dean Street since 1926. Throughout those long central London decades, in the midst of the madness and debauchery, it’s fortunes have fluctuated. Illustrious owners, benefactors and patrons have come and gone, but a commitment to classic dishes and seasonal produce remains. As Jeremy Lee presides over the stoves, that commitment is stronger than ever. His flavourful classic dishes are complemented by genuine finesse and his dining room is full with that classic Soho combination: clinking glasses, empty plates and keen conversation.

For one person:

Smoked Eel Sandwich For One
A Slice of Sourdough
30-40g fillet of smoked eel, taken from an intact fish is best
A heaped teaspoon of horseradish cream, of a fiery temperament
Dijon mustard
Quarter of a small red onion, peeled and thinly sliced
Two table spoons of good white wine vinegar
A good pinch of sugar

Eel Sandwich Quo Vadis

1. Dissolve the sugar in the vinegar. Steep the sliced onion in the pickle and let stand for an hour or so.
2. Warm a grilling pan over a gentle heat. Lay the sour dough on the grill and brown nicely. Meanwhile, cut the eel fillet into three largish pieces.
3. Butter the toasted side of the sour dough. Cut this in half and spread with Dijon mustard.
4. Lay on the eel and then the horseradish cream. Lay on the other piece of toast and return to the grill.
6. Allow the sandwich to brown, then flip and cook similarly on the other side.
7. Put on a plate and heap the drained pickle alongside. Serve swiftly.