Jersey Royal, Smoked Eel, and Nasturtium Salad Recipe By Bohemia Head Chef Steve Smith


(to serve 4)

4 tablespoons of olive oil
1 tablespoon of grain mustard
1 table spoon of chardonnay vinegar
20 large jersey royals cooked
4 fillets of smoked Eel (or smoked Mackerel)
1 table spoonof mayonnaise
1 table spoon of chopped chives
Lemon juice
Pinch salt
20 nasturtium leaves or flowers
A few pieces of mustard cress


  1. To make the mustard dressing, whisk together the olive oil, mustard, and vinegar. Season to taste and pour over the 12 whole Jersey royals. Keep aside 8 Jersey royals and lightly crush these for the potato salad.
  2. Trim and cut the smoked eel into neat rectangles – you should end up with 12 pieces.
  3. Chop the eel trimmings and place into a bowl for the potato salad.
  4. Add the 8 reserved royals, mayo and chives, mix together season to taste (you may also add a little lemon juice.)
  5. Take four good size plates and arrange the items (including the nasturtium leaves and mustard cress) as per the photo. Use this as a guide.
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