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Smoked salmon Scotch egg with lemon mayonnaise

Smoked salmon Scotch egg with lemon mayonnaise

26/03/2018
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Ingredients
  • 4 quail’s eggs
  • 2 large potatoes, baked until soft and still warm
  • 160g smoked salmon, torn into small pieces
  • 1 hen’s egg yolk
  • 1 tsp grated lemon zest
  • 1 tsp chopped dill
  • ½ tsp cracked black pepper
  • 50g plain flour
  • 3 eggs, beaten
  • 100g panko breadcrumbs
  • Vegetable oil, for deep frying
  • For the lemon mayonnaise
  • 100g good-quality mayonnaise
  • 1 Granny Smith apple, peeled and finely diced
  • 1 stick celery, peeled and finely diced
  • 1 tbsp chopped parsley
  • Zest and juice of 1 lemon
  • To serve
  • 4 small handfuls of watercress
  • Lemon wedges
Directions
  • Step 1 Boil the quail’s eggs for two minutes 10 seconds, then drop them into iced water. Carefully peel and store them in cold water.
  • Step 2 Slice the potatoes in half and scoop out the warm mash. Weigh out 160g of it and crush it lightly with a fork. Mix in the salmon, egg yolk, zest, dill and black pepper. Leave to cool.
  • Step 3  Drain the quail’s eggs and pat them dry. Place one egg on a digital scale then add a spoonful of the salmon mix next to it – you want the total weight to be 95g. Press the salmon portion into the palm of your hand to flatten. Wrap it around an egg to form a ball. Repeat with the other eggs.
  • Step 4  Set the coated eggs on a tray and chill for a couple of hours to dry out the mixture. Then roll each one in flour, dip into the beaten egg and roll in breadcrumbs. Place on a tray and keep chilled.
  • Step 5 Mix the apple, celery, parsley and lemon zest into the mayonnaise and season with black pepper. Add lemon juice to taste.
  • Step 6 Heat the oil to 180C in a deep-fat fryer and fry the eggs for four to five minutes until golden. Drain on kitchen paper and season with salt. Serve with the mayo, some watercress and lemon wedges to squeeze.
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