Smoked Salmon Scotch Eggs
Recipe special for National Picnic Week from Kat Mead.
- Prep time:30 minutes
- Cooking time:5 minutes
- 4 Rich Yolk Eggs at room temperature
- 250 g salmon fillet skin removed, roughly chopped
- 180 g Smoked salmon roughly chopped
- 20 g dill roughly chopped
- 10 g flat leaf parsley roughly chopped
- Zest of a lemon
- Freshly ground black pepper
- in For the coating – place eacha shallow bowl
- 50 g plain flour for dusting
- 1 egg lightly beaten
- 80 g Panko Breadcrumbs
- Vegetable oil for frying
- Bring a large pan of water up to simmering point. Using a large slotted spoon gently slide in the four eggs and cook for 6 minutes. Once they are done, turn off the heat and immediately drain and run under cold water until they are cold. Alternatively, if you have some ice, set up a mixing bowl with ice and cold water and plunge the eggs in to stop them cooking.
- Place the salmon, smoked salmon, herbs, lemon zest and lots of black pepper into a food processor and blitz for 1 – 2 minutes on and off until you have a paste, scraping the sides down once. Divide the mix into 4 even amounts and shape them into round discs with your hands.
- Peel the eggs once they are cool, being careful as they will be quite fragile.
- Dust the eggs in a little of the plain flour, patting off any excess. Then place each one in the middle of one of the salmon discs. Pull the salmon carefully up and around the egg and then pick it up and carefully work it all around the egg, pinching the mixture to make a seal. Smooth it off and repeat with the remaining eggs. Try and keep the salmon mix as close to the egg as you can and do make sure it is well sealed.
- Roll the egg in the flour, patting off any excess. Then roll it in the beaten egg, making sure it’s all covered and then finally into the panko breadcrumbs. Press the crumbs on gently but firmly and set to one side while you repeat the rest.
- Fill a large heavy saucepan with approximately 4-5cm of vegetable oil and heat to 180°C. Once it is at temperature, gently slide the eggs into the hot oil and cook for 5 minutes until a deep golden brown all over. Use a slotted spoon to gently turn them every now and again to get a nice even colour.
- When they are done, turn the heat off and lift them out with a slotted spoon and onto some kitchen paper to absorb excess oil. Allow to cool slightly as they will be very hot, then serve warm or cold. Perfect for a picnic!
- These are delicious with a lemon and lime mayo or a garlic aioli to dip into.
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