Place some new potatoes (250g) along with 4 small golden beets (peeled and cut into wedges) into a pot of water and boil till just done.

Meanwhile, in a large bowl mix together 2 tbs sour cream (or créme fraiche), 1 tsp Dijon mustard, 2 tsp grated horseradish, 2 tsp red wine vinegar, the juice of ½ a lemon, 2 tbs olive oil, some sea salt and pepper. Add a small handful of chopped fresh dill, and 8 radishes, finely sliced.

Drain the potatoes and beets, slice the potatoes and add to the dressing (while still warm). Mix well.

Place a handful of baby mustard greens (rocket or watercress works too) in two individual bowls. Pile in some of the potatoes and beets, and add slices of smoked eels (two fillets in total).

Serves 2.