This recipe for smoked salmon scotch eggs appeared on the cover of the April 2018 BBC Good Food magazine. I remember liking the idea of them when I bought the magazine, but have never made them...until now! I love the combination of smoked salmon with eggs for breakfast, so when flicking through our April food magazines when we were off on holiday for 2 weeks last month, I decided now was the time to give these a try.
Oh my goodness, they are sooooo delicious! I was so impressed that the yolks were runny and the smoked salmon mixture that surrounds them is just so full of salmon, lemon and herb flavours...amazing! The lemon mayonnaise on the side just adds an extra freshness to them.
They were easy to make...it's just given me inspiration to make different flavours for scotch eggs...watch out for more recipes being added!
Tip
- This smoked salmon scotch eggs recipe is easily adapted if you’re cooking for less or more people.
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Ingredients
- 5 large free range eggs, at room temperature
- 2 salmon fillets, boneless and skinless (about 240g)
- 200g smoked salmon
- 1 lemon, zested, half juiced, half cut into wedges to serve
- salt and freshly ground black pepper
- half a small pack of dill, chopped (about 12g)
- half a small pack parsley, chopped (about 12g)
- 1 tbsp capers, chopped
- 50g plain flour
- a good pinch cayenne pepper
- 100g panko breadcrumbs
- vegetable oil for frying
- 75g mayonnaise (my favourite is Heinz light)
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Instructions
- Bring a pan of water to the boil. Once simmering, drop in 4 of the eggs and set a timer for 6 minutes. Get a bowl of ice-cold water ready so that once the eggs are done, you can immediately dunk them in to stop them from cooking. Once cool, carefully peel (be patient as you do it as they will be very delicate, and the yolks will still be soft). Set aside.
- Blitz the salmon, smoked salmon, lemon zest and some seasoning together in a food processor to form a paste, then stir through the herbs and capers. Divide the mixture into 4 balls. Pat the eggs dry, then flatten a ball in the palm of your hand and tease it around one of the eggs until completely covered. Repeat with the remaining eggs. Set aside.
- Get a tray and three shallow bowls. Put the flour in one bowl, stir in the cayenne pepper and season. Crack the remaining egg into another and whisk, then put the breadcrumbs in the final bowl. One by one, dip the Scotch eggs into the flour, egg and then the breadcrumbs. Set aside on the tray.
- Fill a heavy-bottomed pan (or deep fat fryer) two-thirds with oil and heat to 180C or until a piece of bread browns in 20 seconds. Working in batches, fry the Scotch eggs for 5 minutes until deep golden, drain on kitchen paper and sprinkle with flaky sea salt and a little more cayenne. Mix the mayonnaise with the lemon juice, then serve the scotch eggs alongside with lemon wedges for squeezing over.
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Smoked Salmon Scotch Eggs
Ingredients
- 5 large free range eggs at room temperature
- 2 salmon fillets boneless and skinless (about 240g)
- 200g smoked salmon
- 1 lemon zested, half juiced, half cut into wedges to serve
- salt and freshly ground black pepper
- half a small pack of dill chopped (about 12g)
- half a small pack parsley chopped (about 12g)
- 1 tbsp capers chopped
- 50g plain flour
- a good pinch cayenne pepper
- 100g panko breadcrumbs
- vegetable oil for frying
- 75g mayonnaise my favourite is Heinz light
Instructions
- Bring a pan of water to the boil. Once simmering, drop in 4 of the eggs and set a timer for 6 minutes. Get a bowl of ice-cold water ready so that once the eggs are done, you can immediately dunk them in to stop them from cooking. Once cool, carefully peel (be patient as you do it as they will be very delicate, and the yolks will still be soft). Set aside.
- Blitz the salmon, smoked salmon, lemon zest and some seasoning together in a food processor to form a paste, then stir through the herbs and capers. Divide the mixture into 4 balls. Pat the eggs dry, then flatten a ball in the palm of your hand and tease it around one of the eggs until completely covered. Repeat with the remaining eggs. Set aside.
- Get a tray and three shallow bowls. Put the flour in one bowl, stir in the cayenne pepper and season. Crack the remaining egg into another and whisk, then put the breadcrumbs in the final bowl. One by one, dip the Scotch eggs into the flour, egg and then the breadcrumbs. Set aside on the tray.
- Fill a heavy-bottomed pan (or deep fat fryer) two-thirds with oil and heat to 180C or until a piece of bread browns in 20 seconds. Working in batches, fry the Scotch eggs for 5 minutes until deep golden, drain on kitchen paper and sprinkle with flaky sea salt and a little more cayenne. Mix the mayonnaise with the lemon juice, then serve the scotch eggs alongside with lemon wedges for squeezing over.
Notes
- This smoked salmon scotch eggs recipe is easily adapted if you’re cooking for less or more people.
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