About the Recipe
Scotch Eggs with a pickle twist!
Scotch egg mix:
4 fillets smoked mackerel (skins removed)
1 lemon (zest & juice)
2 Pinches white pepper ground
2tsp English mustard
5tbsp chives finely chopped
2 Mrs Elswood Haimisha pickled cucumbers (finely chopped)
150g plain flour
250g panko breadcrumbs
5tbsp chopped chives
2tbsp onion powder
Splash of milk
For the tartar sauce:
2tbsp chopped parsley
1tbsp chopped tarragon
2 Mrs Elswood Haimisha pickled cucumbers (chopped)
1 lemon zest & Juice
In boiling water, place the eggs and boil for 6 minutes, then peel .Submerge the eggs in the pickle juice for 24 hours (if not pickling, the eggs are ready to use).
Put all the ingredients for the tartare sauce in a food processor and blitz, then pop in the fridge for later.
Then in the food processor, add all the ingredients for the scotch egg mix (except the chives and pickles) then blitz to a paste. Put in a bowl and fold in the pickles and chives.
On a table, make double sheets of clingfilm to ensure its strong enough and won't break (around 20cm square).
Place the Scotch egg mix on the sheets and spread out enough to wrap the egg. Place the egg on top and make a ball around the egg using the clingfilm, close them tight and place in the freezer for 2 hours.
Prepare three bowls, one containing the plain flour, the other the breadcrumb crust ingredients and thirdly the egg mix (making sure to whisk).
Once the eggs are firm, open the cling film and roll the eggs in plain flour, followed by the egg mix, then in the breadcrumbs. Then roll once again in the egg, followed by breadcrumbs, this ensures the coating is thick and won't break.
Once coated, fry the eggs at 160c for 6-7 minutes whilst turning them to ensure an even cook and colour.
Let them rest for 3-4 minutes and enjoy!