Salmon Scotch Egg

11 Jul 2019 - Harris & Lewis Smokehouse

Native Hebridean Salmon Scotch Egg with Isle of Harris Gin tartare sauce

Ingredients

5 large eggs

250g salmon (boneless and skinless) - Native Hebridean of course!

200g smoked salmon (Harris & Lewis Smokehouse)

1 lemon, zest and juice

10g tarragon

10g dill

10g parsley

2 tbsp capers

50g flour

100g panko breadcrumbs

Extra Virgin Olive Oil

Salt and pepper to season

For the Mayonnaise

100g mayonnaise

1 tsp chopped gherkin

1 small clove of finely chopped garlic

20g parsley, finely chopped

Squeeze of lemon juice

25ml of your favourite Gin, we use Isle of Harris

Salt and pepper to season

 

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Method

  • Bring a pan of water to the boil, once simmering add 4 eggs and cook for 4-5 minutes. Once eggs are cooked put them straight into a bowl of cold water.
  • Once they have cooled down, peel and set aside.
  • Add the salmon, smoked salmon, lemon zest, parsley, dill, tarragon, capers and a pinch of salt to a food processor and blend together.
  • Split mixture into four balls.
  • Take the dry eggs, one at a time, and slowly pat the salmon mixture around the eggs in a ball until they are completely covered.
  • Arrange 3 bowls side by side. In the first, add the flour with a pinch of salt, in the second 1 beaten egg and in the third the breadcrumbs.
  • Take the eggs in a ball and slowly dip into the flour, then the egg and then finally the breadcrumbs.
  • Half fill a deep pan with the oil and heat to around 180C. Take one egg at a time and fry for around 5 minutes until golden brown, remove from the oil and leave to the side to cool before serving.

For the tartare sauce

Add mayonnaise into a large bowl, add the remaining ingredients and fold through until well mixed and it’s ready to serve!

Such a unique and delicious way to present smoked salmon! Smokehouse customer