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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


  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


  1. 100g of plain flour

  2. 2 beaten egg

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


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


  1. Make a fish mousse by placing the White fish into a food processor and pulse with a good pinch of salt and pepper,

  2. Now add the egg white, cream and lemon juice and blitz to a purée

  3. Now flake the smoked haddock and mix into the fish purée

  4. Divide the mix into 4

  5. Dip the peeled eggs in flour

  6. Press the fish mix carefully between two pieces of cling film

  7. Place an egg in the centre and carefully lift the edges bringing the mix together, covering the egg, repeat for all the eggs

  8. Refrigerate for 30 minutes to firm up

  9. Now dust the eggs in flour and first dip them into the beaten egg then into the breadcrumbs

  10. To get a really crispy egg repeat the process again

  11. Place in the refrigerator again for 30 minutes to firm up

  12. Pre heat your fryer to 180c and gently lower the eggs in and cook for 6-7 minutes

  13. You'll have perfectly cooked runny centred Smoked Haddock Scotch Eggs

  14. For extra flavour you can add Spring onions, chopped shallots, chopped chives, parsley, tarragon to the fish mousse

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