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Mrs Elswood Smoked Mackerel Scotch Egg & Tartar Sauce

Prep Time:

24 Hours+

Cook Time:

20 Minutes


6 Servings



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)

Pickled eggs:

  • 6 eggs

  • Pickle juice

Breadcrumb crust:

  • 150g plain flour

  • 250g panko breadcrumbs

  • 5tbsp chopped chives

  • 2tbsp onion powder

  • 1tsp salt

Egg mix:

  • 4 eggs

  • Splash of milk

For the tartar sauce:

  • 6tbsp mayonnaise

  • 2tbsp chopped parsley

  • 1tbsp chopped tarragon

  • 2 Mrs Elswood Haimisha pickled cucumbers (chopped)

  • 1tbsp capers

  • 1 lemon zest & Juice


  1. 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)​.

  2. Put all the ingredients for the tartare sauce in a food processor and blitz, then pop in the fridge for later​.

  3. 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​.

  4. On a table, make double sheets of clingfilm to ensure its strong enough and won't break (around 20cm square)​.

  5. 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.​

  6. Prepare three bowls, one containing the plain flour, the other the breadcrumb crust ingredients and thirdly the egg mix (making sure to whisk).​

  7. 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.​

  8. Once coated, fry the eggs at 160c for 6-7 minutes whilst turning them to ensure an even cook and colour.​

  9. Let them rest for 3-4 minutes and enjoy!

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