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Mini smoked haddock Scotch eggs with asparagus dippers & watercress mayonnaise

Mini smoked haddock Scotch eggs with asparagus dippers & watercress mayonnaise

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(1 ratings)

Prep: 25 mins Cook: 40 mins Plus chilling

Easy

Serves 8
Roll quail's eggs up in creamy smoked fish and potato for an impressive make-ahead weekend canapé or starter

Nutrition and extra info

Nutrition: per serving

  • kcal370
  • fat23g
  • saturates5g
  • carbs23g
  • sugars2g
  • fibre2g
  • protein18g
  • salt1.5g
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Ingredients

  • 16 asparagus spear, trimmed

For the scotch eggs

  • 400g potato, cut into chunks

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 400g skinned smoked haddock, cut into large chunks
  • 16 quail eggs
  • 25g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 50g plain flour
  • 2 egg, beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g breadcrumb
  • sunflower oil, for frying

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

For the watercress mayonnaise

  • 100g bag watercress

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • 1 tbsp lemon juice
  • 150ml mayonnaise

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Comments (6)

ebrierley's picture

5 Stars - Fantastic recipe - definitely took more than 25 minutes preparation, but worth it. We made them for New Year's Eve and they were a hit with children and adults alike. Great party food with a wow factor.

caralinec's picture

Have been making quail scotch eggs for years, but these fish ones are lovely too. Agree you can use the ready peeled ones but they are hard boiled, whereas I like them to be a little runny. The trick to peeling them is to plunge them into iced water that has a little white vinegar added, then the minute they are cold, peel them by popping the point of a sharp knife gently into the bigger end and then start peeling from here - you will find they peel round in a spiral this way. (thanks to Michel Roux for that tip!!)

catherinesheppard's picture

Waitrose, ready peeled Quails eggs, life is too short!!

angie0468's picture

Meant to give them a five star

angie0468's picture

Made these for a Christmas buffet, they were delicious, couldn't stop eating them. The quails eggs are fiddly to peel, but well worth the effort - Angie

Mrs C 79's picture

They are absolutely delicious however I would say you need lots of time and patience to peel the quails eggs!

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