Swedish croutons

Preparation:

Preparation: Skin the eel and fillet it. Cut the bread into slices, remove all the crust and butter each slice generously. Reduce the eel fillets to the size of half a slice of bread. Place the eel fillet on one side of each slice and, next to it, a couple of tomato slices, cut so that they do not protrude from the bread; salt them lightly. With the mayonnaise, make decorations on each crouton, forming a sort of grate that covers the eel and tomatoes. We suggest a variation: instead of the tomatoes, you can place two slices of lemon deprived of the peel on the bread, and on these two fillets of eel arranged crosswise.