Cabbage and Eel Salad with Curry Mayonnaise

Blend the egg with the oil, a pinch of salt, a teaspoon of mustard, and a teaspoon of apple cider vinegar to obtain a mayonnaise.

Weigh out 2/3 pound and add in a teaspoon of curry powder.Cut the Savoy cabbage into strips,  add the raisins and pine nuts, and dress with the curry mayonnaise. Peel the smoked eel fillets and cut them into pieces.

Serve with the curry vegetable salad, topping with handfuls of chervil and fresh dill.