Summary

Ingredients

• 400 g eel (s) (fillet), smoked
• 150 g yourt
• 0.5 ½ bunch parsley
• 1 small onion (s)
• 2 pinches black pepper
• 1 teaspoon, leveled marjoram, dried
• 1 tablespoon apple cider vinegar

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Instructions

1. If necessary, remove bones from the eel fillet and cut into small, bite-sized cubes. Halve the onion and cut into thin slices. Finely chop the parsley. Mix the ingredients and season to taste.
2. Since the smoked eel fillet is already salty, there is usually no need to add salt. The same goes for adding oil.