Smoked Eel Savories
|Smoked eel||8 Ounce|
|Lemon||1 , juiced|
|Liver sausage||3⁄8 Cup (6 tbs)|
|Canned pineapple slices||8|
|Cayenne pepper||1 Pinch|
Cut the smoked eel into cubes.
Peel, core and slice the apples; sprinkle with lemon juice.
Spread each apple slice with some liver sausage, then place a ring of pineapple on each.
Sprinkle with a pinch of cayenne pepper and top with a cube of smoked eel.
Cut in half and secure each savory with a wooden toothpick.
Serve garnished with parsley sprigs.