Smoked Haddock And Parmesan Scotch Eggs

Scotch eggs are brilliant for parties, Packed lunches, Picnics and midweek suppers.

Derived from the ever popular traditional scotch eggs, these smoked haddock and Parmesan savoury scotch eggs are a fishy alternative to the usual sausage meat found in most recipes.

If you are looking for an easy scotch egg recipe, this smoked haddock version fits the bill nicely.

I made these  for the family last weekend. it looks like they are the new family favourite savoury egg dish with requests for more coming thick and fast.

Ingredients for Smoked Haddock And Parmesan Scotch Eggs

• approx 750g undyed smoked haddock.
• 6 free range eggs.
• 4 tbsp plain flour.
• 2 extra eggs – beaten. 
• 350 g fine golden breadcrumbs.
• small bunch of Dill finely chopped.
• 2 tbsp freshly grated Parmesan.
• Pinch of salt & freshly ground black pepper to season.
• 1 ltr vegetable oil.

Making Scotch Eggs the Easy Way

Boil the eggs until just cooked and firm enough to peel, usually around 3-4 minutes is fine. Transfer immediately to a bowl of cold water to prevent further cooking, this should ensure a nice soft centre instead of a hard overcooked crumbly yolk.

In a food processor roughly mix together the Smoked Haddock, Parmesan, Dill and the salt and pepper seasoning.

Take approximately 1/6 of the mixture and form it into a flat layer using the palm of your hand. Place the egg into the middle of the fish pattie and gently fold the mixture around the boiled egg to form an evenly coated ball or scotch egg shape.

Wrap tightly in cling film and chill in fridge to firm up and hold their shape.

Take three shallow dishes. In the first add the plain flour, in the second add the beaten eggs  and in the third the golden breadcrumbs.

Take the Scotch eggs from the fridge, remove the clingfilm, then coat the fishy egg balls in the flour, next roll in the beaten eggs, and finally toss in the breadcrumbs until completely covered and evenly coated.

Heat the vegetable oil in a saucepan to medium-hot, or until breadcrumbs dropped into the oil sizzle immediately on contact.

Using a large serving spoon gently lower 2 Scotch eggs into the hot oil and cook for around 5 minutes, or until they take on an even golden brown colour.

Remove with a slotted spoon and drain on kitchen paper. Leave to cool before serving.

Repeat until all scotch eggs are cooked .

Serve with a salad and homemade coleslaw as an informal supper dish, or add the smoked haddock and Parmesan scotch eggs to your buffet table on special occasions.