Smoked Salmon Scotch Eggs
- 5 good quality eggs, at room temperature
- 2 salmon fillets, boneless and skinless, about 240g
- 200g good quality smoked salmon
- 1 lemon, zested, ½ juiced, ½ cut into wedges to serve
- ½ small pack dill, chopped
- ½ small pack parsley, chopped
- 1 tbsp capers, chopped
- 50g plain flour
- good pinch cayenne pepper
- 100g panko breadcrumbs
- vegetable oil, for frying
- 75g mayonnaise
Bring a pan of water to the boil. Once simmering, boil 4 of the eggs and set a timer for 6 mins. Immediately after, dunk the eggs in a bowl of ice-cold water. Once cool, carefully peel the eggs and 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 four 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 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 mins until deep golden, drain on kitchen paper and sprinkle with flaky sea salt and a little more cayenne. Mix the mayo with the lemon juice, then serve the Scotch eggs alongside with lemon wedges for squeezing over.