Smoked Haddock Scotch Egg

Smoked Haddock Scotch Egg from Mussel Inn

This gourmet version of the classic Scotch Egg has a great twist using smoked haddock instead of sausagemeat.

Great on their own with a salad, an accompaniment to other seafood dishes and especially picnics!

175g smoked haddock fillets (poached in milk)
175g coley fillets
4 eggs
150ml double cream
1 egg white
Squeeze of lemon juice
Salt and pepper
Plain flour for dusting
2 beaten eggs
Breadcrumbs

1. Boil the eggs for 7 minutes, then remove and place them into iced water. Once cooled, peel and set aside.

2. Put the coley fillets into a food processor, season and blitz to a puree. Add the double cream, squeeze of lemon juice and egg white – blend again to a smooth paste.

3. Once cool flake up the poached smoked haddock fillets and mix well with the coley paste.

4. Divide the haddock mix into 4 portions on a piece of cling film each and pat it out evenly (enough to cover the egg). Dust the eggs in flour and place on top of the mix. Then lift and twist the four corners of the cling film, wrapping each egg completely.

5. Refrigerate for 2 hours to set firmly. Once set and firm roll the Scotch egg into the beaten egg and then into the breadcrumbs to coat.

6. Pour oil in a deep heavy-based pan, no more than a third full. Heat the oil to 160 and cook the Scotch eggs for 5-10 minutes, turning to colour evenly.

7. Place on kitchen to discard any excess oil. To serve cut the scotch eggs in half and serve with a baby gem Cesar salad.