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!
Prep time – 2.25hrs (+24hrs if pickling eggs), Cooking time – 6-7mins
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)
250g panko breadrumbs
5tb chopped chives
2tb onion powder
Splash of milk
For the tartar sauce:
2tb chopped parsley
1tb chopped tarragon
2 Mrs Elswood Haimisha pickles (chopped)
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!