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Smoked haddock Scotch Eggs


After my world record scotch egg, scotch eggs have now become a main stay on my menu, and I've ended up playing around with all manner of flavour combinations

But the recipe I've got to share with you is one I've really come to enjoy, smoked haddock and eggs have long been a great flavour combination, these scotch eggs make wonderful starters, snacks, and eat equally well cold or hot


This recipe will serve 4


SHOPPING LIST

  1. 4 eggs at room temperature

  2. 200g of white fish (hake, cod, haddock)

  3. 1 egg white

  4. 200ml double cream

  5. Splash of lemon juice

  6. 200g of smoked haddock cooked in milk


TO COAT THE EGGS

  1. 100g of plain flour

  2. 2 beaten egg

  3. 200g of breadcrumbs (I use panko available in supermarkets)


MY FISH AND TIPS


To get a perfect soft boiled egg with a fantastic runny centre, boil a pan of water, make sure that the eggs are at room temperature, if they are cold the sudden change in temperature will cause them to crack! Boil them for 6 minutes and cool under running water, you will have a perfect runny yolk


METHOD