Posted by: Stephlechef | January 10, 2012

Smoked salmon scotch eggs

Apologies for the blogging lull, ridiculous amounts of Christmas food (and post-Christmas bargains in the supermarkets) have meant that there’s not been much need for cooking fancy shtuff. But then I found these from pre-Christmas. Slipping standards, honestly.

… so here’s my guest chef back in the guise of the boyfriend. I am slightly worried I am soon to be upstaged, as these were delicious…

 

Smoked salmon scotch eggs

Inspired from here (with a lot of changes) http://www.bbc.co.uk/food/recipes/smoked_salmon_scotch_egg_02539

Serves 4 as a starter or lunch, total cost £2.70 (if you use cheapy eggs and cheapy salmon), 70p per portion

 

5 eggs

240g smoked salmon (we used 2 packs of Sainsbury’s basics smoked salmon trimmings, which is perfect for this sort of recipe as it’s already all chopped up- didn’t even need blending! To be honest, I use them for most things involving smoked salmon (apart from posh canapes). It might not be pretty but it tastes the same, and costs about 75% less than proper smoked salmon. Moneysaving tip!)

75-100g cold mashed potato (or microwave a potato and scoop out the insides)

flour

breadcrumbs

 

Boil four of the eggs for about 5 minutes (or longer if you really don’t like soft-middled eggs), cool a little and peel.

Mix the salmon with the potato and season with black pepper (I think smoked salmon is plenty salty enough)

Divide the mixture into 4 and wrap some around each egg (one tip I think I saw on Lorraine Pascale is to place the salmon in a flattened circle on some cling film, lay the egg on top, then lift the cling film up and around the egg- I don’t know how easy it was to wrap, I’m just stealing the eggies for the blog!)

To breadcrumb things, I like to make myself up a production line- lay out three bowls, the first with flour in, the second with beaten egg, then the third with breadcrumbs in… then work the thing-to-be-breaded through the line – flour, then egg, then breadcrumbs. Easy peasy!

On Saturday Kitchen where we saw James Martin making these, he deep-fried them, however we don’t have a deep-fat fryer, and I think without a basket these might just get lost at the bottom of a pan full of oil. We fried them in about 1cm of oil, rolling them around regularly, and that worked just fine 🙂

These are very fishy and pretty rich, so just serve with a simple iceberg salad. Done!

 

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