Smoked Eel with Horseradish Cream

Cut lemons in half crosswise, in decorative sawtooth pattern, if desired. Squeeze out juice; reserve 2 tablespoons. Using grapefruit knife or small paring knife, hollow out shell halves, removing white pith. Carefully cut enough from bottom of each shell half to allow hollowed out halves to stand. Refrigerate, covered, until ready to use.

Whip cream in chilled bowl with chilled beaters until soft peaks form. Fold in horseradish, reserved lemon juice, and the garlic; season to taste with salt. Refrigerate, covered, until ready to serve.

At serving time, arrange spinach leaves on 4 chilled salad plates. Spoon horseradish-cream sauce into lemon shells; place one on each salad plate. Thread eel fillets onto four 8-inch metal or wooden skewers; place on spinach leaves. Serve immediately.