Dilmah Seven Star TeaDilmah Seven Star Tea

SMOKED SALMON SCOTCH EGGS

Food : Main Courses

SMOKED SALMON SCOTCH EGGS

Ingredients

  • 200g smoked salmon
  • 200g raw salmon
  • 100g plain flour
  • 1 egg beaten
  • 4 free range eggs, boiled
  • 300g breadcrumbs
  • Pinch of sea salt

Method

  • Boil or steam eggs till cooked, chill and peel.
  • Put both smoked and raw salmon in a food processor, add salt and blend till fish becomes a smooth paste.
  • Lightly coat eggs in flour and then wrap a layer of fish mix around each egg, approximately 2mm thick.
  • Then coat into the flour again then drop straight into the beaten egg and finish by covering in bread crumbs.
  • Cook eggs in deep fryer at 180C for one minute or until golden brown.
  • Serve hot or cold, cut into half with fresh horseradish grated on top and salt to season.

Created by : Derek Lai