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)
- 250g sustainable, naturally smoked haddock, skinned and chopped into small pieces
- Small bunch fresh flatleaf parsley, leaves picked and chopped
- 50g full-fat cream cheese
- 1 heaped tsp dijon mustard
- Grated zest ½ lemon, plus a squeeze of juice
- 300g cooked mashed potato
- 6 medium free-range eggs, at room temperature
- 100g plain flour
- 150g fresh breadcrumbs
- Sunflower oil for deep-frying
For the lemon mayonnaise…
- 2 medium free-range egg yolks
- ½ garlic clove, finely grated
- Grated zest and juice 1 lemon
- 1 heaped tsp dijon mustard
- 200ml extra-virgin olive oil, plus extra for drizzling
- 200ml sunflower oil
- Small bunch fresh chives, finely chopped
You’ll also need…
- Food processor; digital thermometer (optional)
- Put the haddock in a food processor with the parsley, cream cheese, mustard and lemon zest and juice. Pulse to break down the haddock. Add the mashed potato and pulse again to combine – don’t over-work it. Season with pepper and a little salt, then put in the fridge to cool.
- Bring a pan of water to the boil, then add 4 of the eggs and cook for 6½ minutes (for a soft-set yolk). Drain, run under cold water until cool enough to handle, then peel.
- Divide the haddock mixture into 8 equal portions, then shape into rough 6cm discs. Put one disc in the palm of your hand, set a boiled egg in the middle, then top with a second disc. Mould the discs around the egg, sealing the joins well. Repeat with the remaining mixture and eggs.
- For the coating, set out 3 shallow bowls. Put the flour in one bowl and season with salt and pepper. Break the 2 remaining eggs into the second bowl and beat lightly. Put the breadcrumbs into the third. Coat each scotch egg in flour, dip in the beaten egg, then finally roll in the breadcrumbs. Chill the coated eggs on a baking tray until you’re ready to cook them (see Make Ahead).
- Fill a deep, heavy-based pan with 5-7cm of oil and heat until it reads 175°C on a thermometer (or until hot enough to brown a cube of bread in 30-40 seconds). Cook the eggs, 2 at a time, lowering them into the hot oil with a slotted spoon. Fry for 6-8 minutes, turning often, until golden and crisp. Remove, drain on kitchen paper and leave to cool.
- For the mayonnaise, put the yolks, garlic, zest and juice, and the dijon mustard in a food processor, then whizz for 25-30 seconds. Combine the oils in a jug, then gradually add the oils in a steady trickle through the hole in the top of the processor as it whizzes. As the oil emulsifies and thickens, you can add the oils
a little faster. Once all the oil has been added, sprinkle in the chives and season. Whizz for a few seconds more to form a glossy mayo. If it’s too thick, add 1 tbsp warm water.
- Serve the scotch eggs with the mayonnaise alongside.
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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