Salmon Scotch Egg

11 Jul 2019 - Harris & Lewis Smokehouse

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


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

IMG 20190620 WA0000
Salmon Scotch Egg


  • 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!