We absolutely go crazy with scotch eggs and do enjoy making our own. Not a fan of pork? We use our basic smoked salmon to encase our eggs. We serve ours as a starter with a hand full of leaves and some tomato chutney!
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Piggy Petes Products Used:
Basic Smoked Salmon, Smoked Paprika
Ingredients:
5x Large Eggs (one is NOT for cooking!)
280g Basic Smoked Salmon
1x Lemon (zested and juiced)
10g Fresh Dill (chopped)
10g Fresh Oregano (chopped)
2tbsp Caper Pickle Juice
1tbsp Capers (chopped)
50g Plain Flour
1x Pinch Smoked Paprika
100g Panko Breadcrumbs
Olive Oil Cooking Spray
1x Handful of Salad Leaves
2tbsp Tomato Chutney
Method:
1) In a pan, bring water to boil (enough to submerge the eggs). Once simmering, add the 4 eggs and cook for 6 minutes. Once the time is up, drop the eggs into ice water to stop cooking. When cooled, gently peal the eggs and set aside.
2) Blitz the citrus smoked salmon, lemon zest, lemon juice, 1/2 of the dill, 1/2 of the oregano, and the pickle juice together in a food processor to form a paste (add more pickle juice if needed). Once mixed, transfer to a bowl and stir in the remaining dill, oregano and the capers. This will be your egg casing mixture.
3) Divide the mixture into 4 balls, flatten the mixture out so it will wrap the egg and then tease the mixture to seal it completely inside. Do this will all 4 eggs.
4) Get a baking tray and 3 empty bowls. Put the flour in 1 bowl with the smoked paprika mixed in. Crack the remaining egg into bowl 2 and whisk. In bowl 3 add the panko breadcrumbs.
5) With each egg roll them in the flour, then dip in the egg, and then cover in breadcrumbs. Place on the backing tray once each one is done.
5) Spray each scotch egg with the olive oil and place in an air fryer at 200° for 20 minutes, or until golden brown.
6) Serve with salad leaves and a spoon full of tomato chutney.
Inspiration Source:
https://www.bbcgoodfood.com/recipes/smoked-salmon-scotch-eggs