When eel is smoked it has a delicate flavour and excellent texture for slicing thinly, as it is firm enough to hold together. This means that the slices can be served on little rounds of brown bread (US: wheat bread), perhaps with some horseradish sauce or soured cream as a canapé or as a starter. We were invited to a reception at the Casa Batlló in Barcelona. The secret of going to a reception in a Gaudi building is not to drink too much as the building is wonky, which can lead to confusion. Some of the canapés contained delicious smoked eel. It is often served, usually skinned, cut into pieces and served on aspic with toast and butter.