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
4 eggs at room temperature
200g of white fish (hake, cod, haddock)
1 egg white
200ml double cream
Splash of lemon juice
200g of smoked haddock cooked in milk
TO COAT THE EGGS
100g of plain flour
2 beaten egg
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
Make a fish mousse by placing the White fish into a food processor and pulse with a good pinch of salt and pepper,
Now add the egg white, cream and lemon juice and blitz to a purée
Now flake the smoked haddock and mix into the fish purée
Divide the mix into 4
Dip the peeled eggs in flour
Press the fish mix carefully between two pieces of cling film
Place an egg in the centre and carefully lift the edges bringing the mix together, covering the egg, repeat for all the eggs
Refrigerate for 30 minutes to firm up
Now dust the eggs in flour and first dip them into the beaten egg then into the breadcrumbs
To get a really crispy egg repeat the process again
Place in the refrigerator again for 30 minutes to firm up
Pre heat your fryer to 180c and gently lower the eggs in and cook for 6-7 minutes
You'll have perfectly cooked runny centred Smoked Haddock Scotch Eggs
For extra flavour you can add Spring onions, chopped shallots, chopped chives, parsley, tarragon to the fish mousse