Native Hebridean Salmon Scotch Egg
A unique recipe to create a household favourite from quality Native Hebridean Scottish Salmon.
Ingredients
250g Native Hebridean boneless and skinless fresh Scottish Salmon
200g Native Hebridean smoked Scottish Salmon
5 large eggs
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 Tartare sauce
100g mayonnaise
1 tsp chopped gherkin
1 small clove of finely chopped garlic
20g parsley, finely chopped
Squeeze of lemon juice
Salt and pepper to season
Method
STEP 1/4
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.
STEP 2/4
Add the Native Hebridean fresh Scottish Salmon, Native Hebridean smoked Scottish Salmon, lemon zest, parsley, dill, tarragon, capers and a pinch of salt to a food processor and blend together. Split mixture into four balls.
STEP 3/4
Take the dry eggs, one at a time, and slowly pat the Native Hebridean Scottish 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.
STEP 4/4
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!