Smoked Haddock Scotch Eggs
This British favourite is made the traditional way here by James! His Haddock Scotch Eggs are combined with Curry and Lemon Mayo for a really delicious snack!
Ingredients
For the scotch eggs:
- 400g smoked haddock, cooked
- 1kg potatoes mashed
- 1 small bunch parsley, chopped
- 1 egg
- 6 soft boiled eggs
- 100g panko breadcrumbs, blitzed
- 100g plain flour, seasoned
- 3 eggs, beaten
- Veg oil for frying
For the curry mayo:
- 2 egg yolks
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- 200ml vegetable oil
- 1 tablespoon curry powder
- 10ml water
- ½ lemon, juice only
- Salt and pepper
To serve:
- Watercress sprigs
Method
To make the mayonnaise: whisk together the egg yolks, mustard, and vinegar then slowly drizzle in the oil, whisking continuously until thickened.
Mix the curry powder with water to make a paste add to the mayo. Season then add lemon and whisk.
Mix the fish with the potato, an egg, parsley and seasoning. Divide into 6 even sized portions, flatten into a rough circle and wrap around the soft-boiled eggs, encompassing them completely.
Dip each in flour, egg then breadcrumbs. Re-shape into rounds.
Heat the vegetable oil to 180°C and deep fry for 3 to 4 minutes, until golden and crispy, then drain onto kitchen paper.
Serve with a big dollop of mayo and a few sprigs of watercress.
Ingredients
For the scotch eggs:
- 400g smoked haddock, cooked
- 1kg potatoes mashed
- 1 small bunch parsley, chopped
- 1 egg
- 6 soft boiled eggs
- 100g panko breadcrumbs, blitzed
- 100g plain flour, seasoned
- 3 eggs, beaten
- Veg oil for frying
For the curry mayo:
- 2 egg yolks
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- 200ml vegetable oil
- 1 tablespoon curry powder
- 10ml water
- ½ lemon, juice only
- Salt and pepper
To serve:
- Watercress sprigs
Method
To make the mayonnaise: whisk together the egg yolks, mustard, and vinegar then slowly drizzle in the oil, whisking continuously until thickened.
Mix the curry powder with water to make a paste add to the mayo. Season then add lemon and whisk.
Mix the fish with the potato, an egg, parsley and seasoning. Divide into 6 even sized portions, flatten into a rough circle and wrap around the soft-boiled eggs, encompassing them completely.
Dip each in flour, egg then breadcrumbs. Re-shape into rounds.
Heat the vegetable oil to 180°C and deep fry for 3 to 4 minutes, until golden and crispy, then drain onto kitchen paper.
Serve with a big dollop of mayo and a few sprigs of watercress.
