Jersey Royal, Smoked Eel, and Nasturtium Salad

Steve Smith

Steve Smith

8th June 2018

Jersey Royal, Smoked Eel, and Nasturtium Salad

Head Chef Steve Smith of Michelin starred Bohemia Bar and Restaurant has shared his delicious recipe for a Jersey Royal, smoked eel, and nasturtium salad with mustard dressing, which serves four.


  • (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
  • 1 tbspn of 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.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you