Smoked Haddock & Seaweed Scotch Egg with Samphire
Served with a Lemon Mayonnaise and a Peashoot Salad - created by Thea Warren, Head Chef at The Cary Arms & Spa, Babbacombe.
Ingredients
Scotch Eggs
3 Fillets smoked haddock
1 Small bunch of dill
1 Egg
1 Tablespoon of Dijon mustard
3 Tablespoons of cream cheese
4 Sheets of nori seaweed
13 Soft boiled eggs
Flour, egg and breadcrumbs to coat
Lemon Mayonnaise
500g Mayonnaise
2 Lemons - zest and juice
Peashoot and Samphire Salad
300g Butter poached samphire – cooled
200g Peashoots
Method
For the scotch eggs, boil 13 eggs for 5 minutes 30 seconds. Cool in iced water for 5 minutes then peel and place in the fridge.
Poach the haddock in milk for 8 minutes and cool.
Once the haddock is cool, blitz with the rest of the scotch eggs ingredients until smooth and combined.
Wrap a thin layer of haddock mix around the eggs and keep in a ball shape.
Once done, roll in flour, eggs and breadcrumbs.
Put the mayonnaise in a bowl, add lemon zest and juice. Mix ready to serve.
Butter poach the samphire for 2 minutes and cool. Once cooled, mix in with the peashoots.
Deep fry the scotch egg until a nice golden brown colour and place in the oven at 180 degrees for 2 minutes.
Plate up and enjoy!