Lobster, Salmon and White Crab Meat Scotch Egg with Tartare Cream
Scotch Egg of dreams!! Lobster, Salmon and White Crab Meat Scotch Egg with Tartare Cream! This is Tony Tobin's recipe and it is a heavenly taste of luxury!
Ingredients
Salmon sausage mix
- 280g raw salmon
- 175g cooked lobster meat (diced)
- 175g cooked white crab meat
- 10 basil leaves
- Good splash of spiced rum
- 100ml double cream
- Salt and pepper
- 4 small eggs (boiled for 6 minutes and plunged into iced water and peeled)
- 1 cup flour
- 2 beaten eggs
- 1 ½ cups panko breadcrumbs
- Oil for frying
Sauce
- 1 finely chopped shallot
- 1 tablespoon finely chopped gherkin
- 1 teaspoon tiny lilliput capers
- 1 cup white wine
- 2 tablespoons white wine vinegar
- 1 teaspoon of each chopped tarragon, chervil, dill, chives
- 300mls double cream
- 1 tablespoon mayonnaise
- Finely shredded iceberg lettuce
Method
Using a food processor, blitz the salmon and basil leaves for 10 seconds
Add the lobster, crabmeat, rum and double cream and blitz for a further 5 seconds.
Scrape all the mixture into a bowl and season with salt and pepper.
Place in the fridge to chill for 30 minutes.
For the sauce, bring to a simmer the white wine, white wine vinegar, shallots, capers, and gherkin and cook until nearly all the liquid has gone.
Add the double cream and bring to the boil. Add the herbs and mayonnaise and set aside.
Divide the salmon mix into 4 and carefully wrap the boiled eggs in the mixture to resemble balls.
Pass each one through flour, beaten egg and then breadcrumbs.
Fry in vegetable oil at 160 degrees celsius until crispy golden brown.
To Serve
Warm the shredded iceberg lettuce in a little olive oil and spoon a small heap into the centre of a bowl. Spoon some of the warm tartare sauce around and place the scotch egg on top of the iceberg lettuce.
Ingredients
Salmon sausage mix
- 280g raw salmon
- 175g cooked lobster meat (diced)
- 175g cooked white crab meat
- 10 basil leaves
- Good splash of spiced rum
- 100ml double cream
- Salt and pepper
- 4 small eggs (boiled for 6 minutes and plunged into iced water and peeled)
- 1 cup flour
- 2 beaten eggs
- 1 ½ cups panko breadcrumbs
- Oil for frying
Sauce
- 1 finely chopped shallot
- 1 tablespoon finely chopped gherkin
- 1 teaspoon tiny lilliput capers
- 1 cup white wine
- 2 tablespoons white wine vinegar
- 1 teaspoon of each chopped tarragon, chervil, dill, chives
- 300mls double cream
- 1 tablespoon mayonnaise
- Finely shredded iceberg lettuce
Method
Using a food processor, blitz the salmon and basil leaves for 10 seconds
Add the lobster, crabmeat, rum and double cream and blitz for a further 5 seconds.
Scrape all the mixture into a bowl and season with salt and pepper.
Place in the fridge to chill for 30 minutes.
For the sauce, bring to a simmer the white wine, white wine vinegar, shallots, capers, and gherkin and cook until nearly all the liquid has gone.
Add the double cream and bring to the boil. Add the herbs and mayonnaise and set aside.
Divide the salmon mix into 4 and carefully wrap the boiled eggs in the mixture to resemble balls.
Pass each one through flour, beaten egg and then breadcrumbs.
Fry in vegetable oil at 160 degrees celsius until crispy golden brown.
To Serve
Warm the shredded iceberg lettuce in a little olive oil and spoon a small heap into the centre of a bowl. Spoon some of the warm tartare sauce around and place the scotch egg on top of the iceberg lettuce.
