Recipe for smoked mackerel scotch egg & tartar sauce

We know a lot of people who don’t eat pork for religious or health reasons, but missing out on the glory that is a scotch egg is something we wouldn’t wish on anyone so we were very excited when Mrs Elswood, the people behind gorgeous pickle products, gave us this recipe for a smoked mackerel scotch egg, complete with tartar sauce. Optimum deliciousness achieved!

Makes 6

Prep time – 2.25hrs (+24hrs if pickling eggs), Cooking time – 6-7mins

Ingredients:

Scotch egg mix:

4 fillets smoked mackerel (skins removed)
1 lemon zest & juice
2 Pinches white pepper ground
2ts English mustard
5tb chives finely chopped
2 Mrs Elswood Haimisha pickles (finely chopped)

Pickled eggs:
6 eggs
Pickle juice

Breadcrumb crust:

250g panko breadrumbs
5tb chopped chives
2tb onion powder
1ts salt
6 eggs
Splash of milk

For the tartar sauce:

6tb mayonnaise
2tb chopped parsley
1tb chopped tarragon
2 Mrs Elswood Haimisha pickles (chopped)
1tb capers
1 lemon zest & Juice

  • In boiling water, place the eggs and boil for 6 minute, then peel
  • Submerge the eggs in the pickle juice for 24 hours (if not pickling, the eggs are ready to use)
  • Put all the ingredients for the tartar sauce in a food processor and blitz, then pop in the fridge for later
  • In a food processor, add all the ingredients for the scotch egg mix (except the chives and pickles) then blitz to a paste
  • Put in a bowl and fold in pickles and chives
  • On a table, make double sheets of clingfilm to ensure its strong enough and wont break. Around 20cm square
  • Place the Scotch egg mix on the sheets and spread out enough to wrap the egg
  • Place the egg on top and make a ball around the egg using the clingfilm, close them tight and place in the freezer for 2 hours.
  • Once firm, open the clingfilm and roll the eggs in flour, followed by the egg mix, then in the breadcrumbs
  • Then roll once again in the egg, followed by breadcrumbs, this ensures the coating is thick and wont break
  • Once coated, fry the eggs at 160c for 6-7 minutes whilst turning them to ensure an even cook and colour.
  • Let them rest for 3-4 minutes and enjoy!

Fancy a bowl of fish and rice instead? Check out this poke leek and salmon recipe here.