Serves 2

We order our smoked eel from the Dutch Eel Company, based in Lincolnshire, which sources its eels by the lorryload from across England, Scotland, Wales, Ireland and Holland. You can find it in good delicatessens and certain larger supermarkets. The German mustard used in this recipe is slightly sweeter than the mustard we are used to in Britain – you can substitute it with Dijon and a pinch of caster sugar if you prefer.

2 rashers of streaky bacon

Oil, for greasing

2-3 tbsp mayonnaise

1 tsp wholegrain mustard

1 tsp mild German mustard

Sea salt and freshly ground black pepper

200g smoked eel, skin and bones removed, cut into bite-sized pieces

2 slices of pumpernickel bread

Handful of frisée lettuce, leaves picked

1 Lay the bacon rashers on a lightly oiled baking sheet. Rest another baking sheet on top, then bake in the oven for 8 minutes until the rashers are crispy. Remove from the oven and drain on kitchen paper. This method will result in flat, uncurled bacon – perfect for a sandwich filling.

2 Mix the mayonnaise, wholegrain mustard and German mustard together with some sea salt and freshly ground black pepper. Spread the pumpernickel bread with the mustard mayonnaise, then rest the pieces of smoked eel on top. Cut each slice of pumpernickel into three pieces and top with the frisée lettuce. Break the bacon rashers into pieces and scatter over the top to serve.

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