BBC Good Food Magazine

Smoked salmon scotch eggs


I have yet to meet a scotch egg I didn’t like, and this recipe, with a smoked salmon twist, is at the top of my list of favourites. Scotch eggs are all about the preparatio­n and assembly, which can be done a day or two ahead. Leave the cooking of the eggs for the last minute, though. Scotch eggs are wonderful in all their forms, but serving them warm takes them to the next level.

MAKES 4 PREP 40 mins


5 eggs, at room temperatur­e 2 boneless, skinless salmon fillets

(about 240g)

200g smoked salmon

1 lemon, zested and ½ juiced, ½ cut

into wedges to serve

½ small bunch of dill, chopped ½ small bunch of parsley, chopped 1 tbsp capers, drained and chopped 50g plain flour large pinch of cayenne pepper 100g panko breadcrumb­s vegetable oil, for frying

75g mayonnaise

1 Bring a pan of water to the boil. Once simmering, drop in 4 eggs and set a timer for 6 mins. Get a bowl of iced water ready. When the timer goes off, immediatel­y drain the eggs and lower them into the iced water. This will stop the cooking process. Leave until cool enough to handle, then carefully peel (be gentle, as the yolks will still be soft). Set aside.

2 Put the salmon fillets, smoked salmon, lemon zest and some seasoning in a food processor and blitz to a paste, then stir in the herbs and capers. Form the mixture into four balls. Pat the eggs dry with kitchen paper, then, working with one ball of salmon mixture at a time in the palm of your hand, place an egg in the middle, and wrap the mixture around the egg so it’s completely enclosed. Repeat with the rest of the eggs and salmon mixture. Set aside.

3 Put the flour, cayenne and some seasoning in a shallow bowl. Crack the remaining egg into another bowl and whisk. Put the breadcrumb­s in a third bowl. Roll each ball in the flour first, then the egg, and finally the breadcrumb­s ensuring they’re fully coated. Put on a baking tray.

4 Fill a heavy-bottomed pan no more than two-thirds full with oil. Heat to 180C, or until a bit of bread dropped in browns in 20 seconds. Working in batches, fry the scotch eggs for 5 mins until deep golden. Drain on kitchen paper and season with sea salt. Mix the mayo with the lemon juice. Serve the scotch eggs with the mayo and 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

Scotch eggs are wonderful in all their forms, but serving them warm takes them to the next level

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