Salmon Scotch Eggs

Ingredients

• 2 Eggs (for boiling)
• 2 Salmon fillets (fresh, skin removed, cut into rough chunks)
• 1 Lemon (zested; extra wedges for serving)
• 1 tbsp Fresh dill (finely chopped)
• Salt (to taste)
• Black pepper (to taste)
• 0.5 cup All-purpose flour (for dredging)
• 1 Egg (beaten, for egg wash)
• 1 cup Breadcrumbs (stale or dried)
• Vegetable oil (for deep frying)
• 1 handful Watercress (for serving)

Steps

1. 1

   Bring a pot of salted water to a boil. Carefully lower 2 eggs into the water and boil for exactly 6 minutes for a soft-boiled center.

2. 2

   Immediately transfer the boiled eggs to a bowl of cold water and let them cool for 6 minutes to stop the cooking process.

3. 3

   Remove the skin from the salmon fillets and cut the flesh into rough chunks.

4. 4

   Place the salmon chunks into a blender or food processor. Add the lemon zest, fresh dill, salt, and pepper.

5. 5

   Pulse the blender until the salmon reaches a paste-like consistency, similar to sausage meat. Do not over-blend, or the protein will break down too much.

6. 6

   Carefully peel the cooled eggs, ensuring they remain whole and the yolks stay intact.

7. 7

   Using clean, slightly damp hands, take a portion of the salmon paste and wrap it evenly around one of the peeled eggs. Repeat for the second egg.

8. 8

   Prepare three bowls for coating: one with flour, one with a beaten egg, and one with breadcrumbs.

9. 9

   Roll each salmon-wrapped egg in the flour until completely coated, then dunk into the beaten egg, and finally roll in the breadcrumbs until fully covered.

10. 10

    Heat vegetable oil in a deep pan or deep fat fryer to 180°C (350°F).

11. 11

    Carefully lower the Scotch eggs into the hot oil using a spoon. Fry for 2 to 3 minutes until the exterior is beautifully golden brown.

12. 12

    Remove the eggs from the oil and drain them on a clean tea towel or kitchen paper to remove excess oil.

13. 13

    To serve, create a nest of watercress on a plate. Slice the Scotch eggs in half to reveal the runny yolk and serve with a wedge of lemon.

Notes

The raw Scotch eggs can be prepared ahead of time and stored in the fridge for a couple of days before frying. The frying oil can be cooled, sieved, and reused.

Nutrition per serving

• appetizer
• snack
• seafood
• salmon
• fried
• picnic
• brunch