Smoked eel may not be the first fish that comes to mind when planning a meal, but for those who have tasted it, its buttery, smoky richness is unforgettable. This delicacy, cherished across Europe and parts of Asia, pairs beautifully with fresh, earthy flavors that balance its depth. One of the best companions to smoked eel is a creamy dill potato salad—a dish that brings a cooling, herbaceous contrast to the smokiness of the eel. Together, they create a meal that is refined yet comforting, perfect for a summer lunch, a special dinner, or even a festive table.
This recipe brings the two elements together in harmony: tender waxy potatoes dressed in a dill-infused, lightly creamy dressing alongside smoky, silky slices of eel. Each bite is layered with flavors—fresh herbs, tangy dressing, and a hint of smokiness from the fish.
Ingredients
For the Dill Potato Salad:
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2 pounds (900 g) small waxy potatoes (Yukon Gold or new potatoes)
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½ cup sour cream or crème fraîche
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3 tablespoons mayonnaise (optional, for extra creaminess)
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2 tablespoons Dijon mustard
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2 tablespoons white wine vinegar or apple cider vinegar
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4 tablespoons extra-virgin olive oil
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1 small red onion, finely diced
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4–5 cornichons or dill pickles, finely chopped
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½ cup fresh dill, finely chopped (plus extra for garnish)
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Salt and freshly ground black pepper, to taste
For the Smoked Eel:
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12–16 ounces (350–450 g) smoked eel fillets, skin removed, cut into slices
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Lemon wedges, for serving
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Extra fresh dill, for garnish
Instructions
Step 1: Cook the Potatoes
Wash the potatoes thoroughly and place them in a large pot. Cover with cold salted water, bring to a boil, and cook for 15–20 minutes, or until just tender when pierced with a fork. Be careful not to overcook—the potatoes should hold their shape. Drain and allow them to cool slightly before cutting them into halves or quarters, depending on size.
Step 2: Prepare the Dressing
In a large mixing bowl, whisk together sour cream (or crème fraîche), mayonnaise, Dijon mustard, vinegar, and olive oil. Season generously with salt and freshly ground black pepper. The dressing should taste tangy and balanced, with enough acidity to cut through the richness of the eel. Adjust seasoning if needed.
Step 3: Assemble the Salad
Add the warm potato chunks to the bowl of dressing. Toss gently so the potatoes are coated while still warm—this helps them absorb more flavor. Stir in the diced red onion, chopped cornichons, and fresh dill. Mix until everything is evenly combined. Let the salad rest in the refrigerator for at least 30 minutes before serving so the flavors meld together.
Step 4: Prepare the Smoked Eel
While the salad chills, prepare the smoked eel. If purchased whole, remove the skin and any fine bones before slicing into bite-sized pieces or elegant strips. Arrange the eel slices neatly on a serving platter.
Step 5: Serve
Spoon the dill potato salad onto plates, then arrange slices of smoked eel alongside. Garnish with fresh dill sprigs and serve with lemon wedges for squeezing over the eel. The acidity of the lemon brightens the dish and cuts through the eel’s natural oiliness.
Tips and Variations
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Potato choice: Waxy potatoes are essential for this salad because they hold their shape well and don’t turn mushy. New potatoes with thin skins work especially well.
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Pickles: Cornichons or dill pickles provide a briny crunch that balances the creamy dressing. Capers can be added for an extra punch of flavor.
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Eel alternatives: If smoked eel is hard to find, you can substitute smoked mackerel, smoked trout, or even smoked salmon, though each brings its own flavor profile.
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Make-ahead: The potato salad tastes even better the next day, once the flavors have settled. It makes a great side dish for barbecues or picnics as well.
Why This Pairing Works
Smoked eel is rich, silky, and slightly oily, with a depth of flavor that demands a partner to balance it. That’s where the dill potato salad shines. The potatoes provide a neutral, comforting base, while the sour cream and vinegar dressing adds brightness and tang. Fresh dill contributes a grassy, aromatic note that cuts through the heaviness, while pickles and onions bring crunch and zest. Together, each bite feels balanced—luxurious yet refreshing.
Another strength of this dish is its versatility. While refined enough for an elegant dinner, it is also hearty and rustic, making it suitable for casual gatherings. The smoked eel elevates a classic potato salad into something truly special, and the salad, in turn, ensures the eel doesn’t overwhelm the palate.
Serving Suggestions
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Serve this dish with a crisp white wine such as Sauvignon Blanc, Riesling, or a dry German Silvaner. The wine’s acidity enhances the freshness of the dill salad and complements the eel.
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Add a side of crusty sourdough bread or rye bread to complete the meal. The bread is perfect for mopping up any leftover dressing.
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For an extra touch, scatter thinly sliced radishes or cucumbers over the salad before serving for added freshness.
Conclusion
Smoked eel with a lovely dill potato salad is a dish that celebrates balance—richness paired with freshness, smokiness paired with brightness. It’s a recipe that feels both comforting and indulgent, drawing on traditional European flavors while remaining timeless and versatile. Whether you are preparing it for a special dinner, a festive occasion, or simply because you want to enjoy something a little different, this pairing is sure to impress.
Once you try it, you’ll see how the humble potato salad becomes a showstopper when paired with smoked eel, transforming an ordinary meal into something extraordinary.
