

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

