Smoked Haddock Scotch Eggs Recipes

SMOKED HADDOCK SCOTCH EGGS

Steps:

• Start off by boiling six eggs for 7 minutes
• Immediately plunge into cold water and once cold place in the fridge
• Ideally the eggs need to be cooled for a couple hours, or overnight would be perfect. This hardens the egg white and makes the process a lot easier later on.
• Poach a smoked haddock fillet in milk for around 5 minutes to just cooked through. Remove, cool and flake.
• In a food processor place the cod fillet, smoked haddock fillet, zest and juice of one lemon and handful of parsley. Add an egg and blitz.
• Fold through the flakes of smoked haddock
• Peel the eggs and roll in flour
• Grab a handful of the mixture and press into your hand to make it flat. Add the egg into the centre of the mixture and roll the mixture around to cover it. Once all of the egg is covered roll around as a ball. Wrap in clingfilm and place in the fridge.
• Repeat with all six eggs
• Leave the eggs to chill for at least an hour to firm up
• Heat a saucepan with vegetable oil on the hob (you can test if it's ready by dropping some of the panko breadcrumbs into the oil. If it sizzles and they rise to the top it's ready to go.
• Remove the scotch eggs from the fridge and roll in beaten egg before placing into panko breadcrumbs and then carefully placing in the oil
• Move around so that all of the scotch egg is golden brown (will take around 5 minutes)
• Leave to cool for a few minutes and then cut in and hope the egg has stayed runny!

MINI SMOKED HADDOCK SCOTCH EGGS WITH ASPARAGUS DIPPERS & WATERCRESS MAYONNAISE

Steps:

• For the Scotch eggs, tip the potatoes into a large pan and cover with water. Bring to the boil, then tip in the haddock and then the quail's eggs. Cook the eggs for exactly 2 mins, then remove them and cool under cold running water. Continue cooking the haddock until it flakes, and the potatoes until soft. Drain the fish and potatoes well, then mash with the butter and milk until you have a thick mash. Set aside to cool.
• Meanwhile, peel the eggs. When everything is cool, pat out spoonfuls of mash mix and mould them around the eggs so that they are completely encased. Roll the covered eggs in the flour, then the beaten egg and finally the breadcrumbs. Chill for 1 hr to firm up, or overnight if you're assembling ahead.
• For the watercress mayonnaise, blitz the watercress with the lemon juice until finely chopped, then stir through the mayonnaise. Blanch the asparagus for 4 mins, then drain under cold water. This can all be done a day in advance.
• To serve, heat a good layer of sunflower oil in a frying pan. Fry the eggs until crisp on all sides, then drain on kitchen paper. Serve with the asparagus and watercress mayonnaise for dipping everything into.