Hot smoked eel terrine

Remove seeds from the cucumber, puree it and strain through a fine sieve. Add finely chopped dill, salt, pepper, and lemon juice.

Mix brine and cucumber puree with dill with dissolved gelatin.

Layer blanched asparagus and eel fillet in a mold and pour with a mixture of brine and gelatin. Chill in the refrigerator until the jelly becomes firm.

Cut into portioned pieces, serve with black bread and grated horseradish.