Smoked haddock scotch eggs with lemon mayo

Name: Smoked haddock scotch eggs with lemon mayo
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: British
Ingredients: 250g sustainable, naturally smoked haddock, skinned and chopped into small pieces; Small bunch fresh flatleaf parsley, leaves picked and chopped; 50g full-fat cream cheese; 1 heaped tsp dijon mustard; Grated zest ½ lemon, plus a squeeze of juice; 300g cooked mashed potato; 6 medium free-range eggs, at room temperature; 100g plain flour; 150g fresh breadcrumbs; Sunflower oil for deep-frying; 2 medium free-range egg yolks; ½ garlic clove, finely grated; Grated zest and juice 1 lemon; 200ml extra-virgin olive oil, plus extra for drizzling; 200ml sunflower oil; Small bunch fresh chives, finely chopped; You’ll also need…; Food processor; digital thermometer (optional)

Instructions

Prep:30minCook:25min

”I’m not sure why, but using haddock instead of sausagemeat makes these scotch eggs feel all the more Scotch. They’re absolutely amazing warm, but I like them just as much the next day.” – Gill Meller Prefer the classic version made with sausagemeat? Find the recipe for our classic scotch eggs.

Updated at: Mon, 23 Dec 2024 11:55:01 GMT