Soak the whole rye kernels in cold water for at least 12 hours.
Boil the rye in a mixture of 1/2 and 1/2 apple juice for 40-45 minutes, until they are tender. Let them cool.
Skin the smoked eel and remove the bones. Cut it in nice pieces.
Scrub the Jerusalem artichokes thoroughly in cold water, core the apples and cut them in quarters.
Slice the Jerusalem artichokes and apples thinly and mix them with the rye in a bowl. Season to taste with salt, pepper, grated horseradish, vinegar and rapeweed oil.
Arrange these on a platter with the eel and sprinkle with blackberries and lots of chopped chives.
Shower of black pepper, chives and dark cane sugar
Mix the sugar and pepper in a jar. Finely chop the chives and mix into the jar at the last minute. Otherwise, the moisture from the chives will leak out and make the mixture sticky. Sprinkle on the salad.