• 12 oz. boneless smoked eel
• 9 oz. Philadelphia Kraft cream cheese, softened
• 6 tbsp. tomato sauce
• ⅓ cup finely chopped assorted herbs (cilantro, parsley, dill, basil, oregano – 2, 3, or4 of your favorites)
• salt and pepper, to taste
• 6 corn tortillas
• 4 tbsp. corn oil, more or less, as needed

Directions:

1. If your smoked eel has skins on it, remove them and discard. If it comes packed in oil, drain the oil off thoroughly and discard.
2. Chop the meat into small, 1/4″ dices.
3. In a small mixing bowl, combine the cream cheese with the tomato sauce and herbs and season with salt and pepper, to taste. Set this topping mixture aside for now.
4. Heat the corn oil in a skillet over high flame; fry the tortillas, turning over once, until they are crispy and the surfaces forming bubbles. You will probably have to work in batches, and you may need to add more oil if it gets absorbed and the skillet becomes too dry.
5. As the tortillas get done, remove them from the skillet and place them flat in a single layer on a paper towel lined baking pan to drain. Pat the tops dry of oil with more paper towels.
6. When the tortillas are all done frying, drained of oil, and cooled down to where they can be handled, spoon one sixth of the topping mixture onto the center of each tortilla.
7. Serve your Dutch Smoked Eel Toasts at room temperature. Makes for a great appetizer or an afternoon or evening snack.

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