- 6 slices of toast
- Cow or eel butter to spread
- 1 small cucumber, thinly sliced
- 4 leaves Chinese cabbage
- 1 large ripe tomato, sliced into rings
- 150g smoked eel
Preparation - 30 minutes
Butter the slices of toast. Place a cabbage leaf, a tomato ring and few pieces of eel on each slice.
Season with salt and pepper. Cover with a second slice of toast, place s slice of cucumber, a slice of tomato and few pieces of eel on top.
Cover with the third slice of toast, with the buttered side down.
Cut the sandwich diagonally, insert a toothpick into each triangle and serve.