Smokie Scotch Egg
Scotch Egg
Ingredients:
300g smoked haddock – preferably undyed
1 dessertspoon oil
35g cream cheese
2 finely chopped scallions
1 tablespoon chopped dill
Salt and pepper to taste
4 small eggs
1 large egg
2 tablespoons milk
100g plain flour
150g fine breadcrumbs ( panko work well)
Oil for frying
Sea salt to finish
Method:
Set oven to 180oc and brush a baking tray with the tablespoon of oil.
Place the haddock on top and cook for about 10 minutes.
Cool and then crumble the cooked fish, removing any bones or skin.
Place in a food processor with the cream cheese, scallions and dill.
Blend to a smooth paste and season with salt and pepper to taste.
Cook the 4 small eggs in boiling water for 5 minutes then plunge into iced water (cook for longer if you like hard boiled).
Peel the eggs and pat dry.
Take a quarter of the fish mixture and spread on your palm.
Place egg in the middle and wrap up to enclose.
Repeat with remaining fish and eggs.
Allow to relax in the fridge for an hour.
Place each covered egg in the flour to coat, shaking off excess.
Whisk the remaining egg with the milk for a few seconds.
Place floured egg in this and coat. Dip in the crumbs to coat.
Heat a deep fryer to 180oc or half fill a pan with oil over medium heat and when a little breadcrumb fizzles when added you’re ready.
Cook the eggs for about 3 minutes or until golden and crisp and drain on kitchen paper.
Parsley mayonnaise
Ingredients:
1 egg yolk
1 teaspoon Dijon mustard
1 tablespoon white wine or cider vinegar
150ml local rapeseed oil or light olive oil
2 tablespoons chopped curly parsley leaves
Method:
Blend the egg yolk, mustard and vinegar in a jug blender or food processor for 30 seconds.
Slowly trickle the oil into the mixture while blending until incorporated.
Blend in the parsley and season to taste.
Cut the Smokie Scotch eggs in half, sprinkle the yolk with a little sea salt and serve with the mayonnaise.
