Smoked haddock Scotch Eggs

3 Apr

Recipe

3 large potatoes

150g Smoked Fish( picked)

1 egg yolk

80ml milk

1 tsp horseradish

1 djon mustard

4 green shallots( chopped)

4 tbsp chopped dill & parsley

1 tbsp capers

S & P

Zest of 1 lemon

5 soft boiled eggs

Coating

50g plain flour

150g breadcrumbs

3 tsp paprika

1 egg whisked

S&P

Method

Bake 3 - 4 potatoes at 180 for 50 mins(until completely soft)

Squeeze into a bowl and crush any lumps.

Leave to cool slightly, mix in all other ingredients .

Wet the palm of your hand, shape a 5th of the potato mix into a round on your hand. Place an egg into the centre.

Bring up the edges and roll into a ball.

Repeat with the rest of the eggs.

Roll the potato balls in flour, egg wash then, breadcrumbs seasoned with paprika.

Pop in the fridge for 20 mins to set.

Deep fry at 180deg until golden brown.

Season with salt.

Serve with lemon, tartare sauce and crispy leaves.