Recipe for River Test Smoked Eel Salad with Baked Sweet Tomatoes, Herb 
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Yield:
1 servings
Ingredients:
Amount Ingredient
4 lrg Plum tomatoes
4 tsp Balsamic vinegar
1 tsp Caster sugar
2 tbl Chopped mixed fresh herbs - basil, tarragon, chives and flat-leaf parsley
150 ml Mayonnaise
8 x Pieces smoked eel
12 x Quails eggs, soft boiled for 11/2 minutes
2 tsp Freshly squeezed lemon juice
2 tbl Olive oil
Mixed salad leaves
Instructions:
Instructions: Preheat the oven to 180c/350f/Gas 4 and preheat the grill to high.

1 Halve the tomatoes lengthways, sit on a baking sheet, sprinkle over the balsamic vinegar and caster sugar and season with salt and pepper.

2 Grill the tomatoes until browned, transfer to the oven and cook for 15-20 minutes, or until tender but slightly crisp on the outside. Mix the herbs into the mayonnaise and season.

3 Cut the eels into chunks and arrange around the edge of a large plate.

Add small spoonfuls of mayonnaise and top each with a quails egg, then spoon the tomatoes around the plate.

4 Mix together the lemon juice and olive oil, season, drizzle over the salad leaves and toss to dress. Pile the salad leaves into the centre of the plate.

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