Warm Haggis Scotch Egg with Celeriac Remoulade
Derek Johnstone is head chef at Borthwick Castle. Here he shares his amazing warm haggis scotch egg recipe which is a perfect dish to celebrate Burns Night!
Ingredients
For the Scotch egg:
- 1 x egg
- 20g haggis
- 20g pork sausage meat
- 40g breadcrumbs
- 2 x egg yolks
- 20g seasoned flour
- Salt, to taste
For the celeriac remoulade:
- 100g celeriac
- 15g mustard
- 10g mayonnaise
- Juice of lemon
Method
To make the Scotch egg, boil the egg in lightly salted water for 5 ½ minutes. Refresh in the ice-cold water then peel.
Mix the sausage meat and haggis together.
Cover the egg in the haggis then pass through the flour, egg and breadcrumbs.
Fry at 170° C for 7 minutes.
To make the celeriac remoulade, slice the celeriac into thin strips and season with salt.
Add the mustard and then mayonnaise and mix well.
Remove the egg from the fryer, but in half and serve with the celeriac remoulade.
Ingredients
For the Scotch egg:
- 1 x egg
- 20g haggis
- 20g pork sausage meat
- 40g breadcrumbs
- 2 x egg yolks
- 20g seasoned flour
- Salt, to taste
For the celeriac remoulade:
- 100g celeriac
- 15g mustard
- 10g mayonnaise
- Juice of lemon
Method
To make the Scotch egg, boil the egg in lightly salted water for 5 ½ minutes. Refresh in the ice-cold water then peel.
Mix the sausage meat and haggis together.
Cover the egg in the haggis then pass through the flour, egg and breadcrumbs.
Fry at 170° C for 7 minutes.
To make the celeriac remoulade, slice the celeriac into thin strips and season with salt.
Add the mustard and then mayonnaise and mix well.
Remove the egg from the fryer, but in half and serve with the celeriac remoulade.
