Pork tapas with smoked eel and raw endives
- 400 g cooked pork roast
- 4 tbsp. mayonnaise
- 150 g smoked eel
- juice of 1/2 lemon + zest
- 2 tsp. capers
- 1 garlic clove
- 3 endives
Cut the pork roast into cubes.
For the sauce, mix together in a bowl: mayonnaise, eel, capers, lemon juice, garlic and zest.
Mix the sauce and the pork cubes.
Remove the leaves from the endives and set aside the big leaves. Fill the endive leaves with this stuffing and sprinkle with croutons.