Oak Smoked Haddock Scotch Egg with Curried Mayo - Fishbox

Oak Smoked Haddock Scotch Egg with Curried Mayo - Fishbox

Ingredients

Smoked haddock scotch egg

100g smoked haddock (chopped)

6 eggs

4 tbsp cream

salt and pepper

breadcrumbs

1/2 leek diced finely

 

Curried Mayo

4 tbsp mayo

1 tbsp mango chutney

1 small onion

1 tbsp curry powder

1 tbsp butter


Method

Smoked haddock scotch egg

Blend the smoked haddock fillets with an egg and cream. Sweat down the leak until soft but keep the colour and add to the hand-chopped fish. Combine and fold the two fish mixes, season well and set aside.

Pop 4 eggs in boiling water for 6.5 minutes then immediately run under cold water while breaking the shells, allowing the water to cool the eggs. Cool for 20 minutes. 

Wrap the haddock mix around each egg. In separate bowls have flour, egg and breadcrumbs. Take each smoked haddock egg and cover in flour, egg and then (fresh white) breadcrumbs.

Deep fry for 1 minute then bake in an oven for 6 minutes.

 

Curried mayo

Fry off the chopped onion in the butter until soft. Add in curry powder and fry for a further minute. 

Blend the onions with the mango chutney until smooth, then add mayo. 

Season and serve. Can be refrigerated and used at a later date.