Smoked haddock scotch eggs with lemon mayo
- March 2020
- Makes 4
- Hands on time 30 min, hob time about 25 min
”I’m not sure why, but using haddock instead of sausagemeat makes these scotch eggs feel all the more Scotch. They’re absolutely amazing warm, but I like them just as much the next day.” – Gill Meller
Prefer the classic version made with sausagemeat? Find the recipe for our classic scotch eggs.
- 40.3g (9.6g saturated)
- 58.9g (3.6g sugars)
At the end of step 4, the eggs can be kept covered in the fridge for up to 6 hours.
This makes more mayo than you need. Cover leftovers and chill for up to 3 days.
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