Smoked salmon Scotch eggs

BBC Good Food - - Cover Story -

‘Smoked salmon and eggs is a crack­ing break­fast com­bi­na­tion and we’ve taken it to the next level in th­ese Scotch eggs, adding herbs, ca­pers, lemon and a pinch of cayenne for a big flavour hit. Served with a cold beer, th­ese are go­ing to be­come your new show-off snack.’ So­phie God­win

MAKES 4 PREP 40 mins COOK 20 mins MORE EFFORT

5 good-qual­ity eggs (we used Clarence Court), at room tem­per­a­ture

2 salmon fil­lets, bone­less and skin­less, about 240g

200g good-qual­ity smoked salmon 1 lemon, zested, 1/2 juiced, 1/2 cut into wedges to serve

1/2 small pack dill, chopped

1/2 small pack pars­ley, chopped 1 tbsp ca­pers, chopped

50g plain flour good pinch cayenne pep­per 100g panko bread­crumbs veg­etable oil for fry­ing

75g good-qual­ity may­on­naise

1 Bring a pan of wa­ter to the boil. Once sim­mer­ing, drop in 4 of the eggs and set a timer for 6 mins. Get a bowl of ice-cold wa­ter ready so that once the eggs are done, you can im­me­di­ately dunk them in to stop them from cooking. Once cool, care­fully peel (be pa­tient as you do it as they will be very del­i­cate and the yolks will still be soft). Set aside.

2 Blitz the salmon, smoked salmon, lemon zest and some sea­son­ing to­gether in a food pro­ces­sor to form a paste, then stir through the herbs and ca­pers. Di­vide the mix­ture into four balls. Pat the eggs dry, then flat­ten a ball in the palm of your hand and tease it around one of the eggs un­til com­pletely cov­ered. Re­peat with the re­main­ing eggs. Set aside.

3 Get a tray and three shal­low bowls. Put the flour in one bowl, stir in the cayenne pep­per and sea­son. Crack the re­main­ing egg into an­other and whisk, then put the bread­crumbs in the fi­nal bowl. One by one, dip the scotch egg into the flour, egg and then the bread­crumbs. Set aside on the tray.

4 Fill a heavy-bot­tomed pan two-thirds with oil and heat to 180C or un­til a piece of bread browns in 20 sec­onds. Once up to tem­per­a­ture, work­ing in batches, fry the Scotch eggs for 5 mins un­til deep golden, drain on kitchen pa­per and sprin­kle with flaky sea salt and a lit­tle more cayenne. Mix the mayo with the lemon juice, then serve the Scotch eggs along­side with lemon wedges for squeez­ing over.

GOOD TO KNOW omega-3

PER SERVING 579 kcals • fat 35g • sat­u­rates 5g • carbs 28g • sug­ars 1g • fi­bre 2g • protein 37g • salt 2.3g

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