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Smoked salmon scotch eggs

Smoked salmon Scotch eggs cut into two

Smoked salmon scotch eggs

Name: Smoked salmon scotch eggs
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 4
Ingredients: 5 good quality eggs at room temperature; 2 salmon fillets, boneless and skinless, about 240g; 200g good quality smoked salmon; 1 lemon zested, ½ juiced, ½ cut into wedges to serve; ½ small pack dill chopped; ½ small pack parsley chopped; 1 tbsp capers chopped; 50g plain flour; good pinch cayenne pepper; 100g panko breadcrumbs; vegetable oil for frying; 75g mayonnaise

Good Food team

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Serves 4

More effort

Prep: 40 mins

Cook: 20 mins

A star rating of 4.7 out of 5.10 ratingsRate

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Smoked salmon and eggs is a cracking breakfast combination – take it to the next level with these scotch eggs, flavoured with herbs, capers, lemon and cayenne

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Ingredients

Nutrition

Units:

MetricUS

5 good quality eggs

at room temperature
2 salmon

fillets, boneless and skinless, about 240g
200g good quality smoked salmon
1 lemon

zested, ½ juiced, ½ cut into wedges to serve
½ small pack dill

chopped
½ small pack parsley

chopped
1 tbsp capers

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

for frying
75g mayonnaise

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Nutrition: Per serving

kcal579
fat35g
saturates5g
carbs28g
sugars1g
fibre2g
protein37g
salt2.3g

Method

step 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.
step 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.
step 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 eggs into the flour, egg and then the breadcrumbs. Set aside on the tray.
step 4

Fill a heavy-bottomed pan two-thirds with oil and heat to 180C or until a piece of bread browns in 20 seconds. 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.

Recipe from Good Food magazine, April 2018

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A star rating of 4.7 out of 5.10 ratings

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