Tom Kerridge's Spicy Salmon Scotch Eggs
In Tom's pub, there is a popular `Scotch' on the menu made with salt cod and quail's egg. This simpler version uses smoked and fresh salmon and a regular hen's egg and it packs a fantastic flavour punch thanks to the spices running through it. To be a perfect Scotch Egg, it must be crispy on the outside and have a runny yolk in the centre!
Ingredients
To serve:
Method
Bring a saucepan of water to the boil. Carefully lower in the eggs and set a timer for six minutes. Have ready a bowl of cold water with a couple of handfuls of ice added.
Once the eggs are cooked, transfer them directly to the iced water to stop the cooking process. When the eggs are cool enough to handle, peel away the shells and set aside.
Heat the oil in a pan and add the cumin and black mustard seeds and cook for one minute or until fragrant. Add the onion and sauté for four minutes or until they begin to turn golden brown. Stir in the chilli powder and curry powder and cook for one minute. Add the garlic and ginger, cook for one more minute and then remove the pan from the heat.
Transfer the onion mixture to a bowl along with the mashed potatoes. Add some seasoning, the raw salmon, smoked salmon, coriander and lime zest. Mix very gently and divide the mixture into six portions.
Flatten one portion in the palm of your hands, place a boiled egg in the middle and gently mould the mashed potato around the egg until it is completely encased. Repeat with the remaining eggs and place on a plate. Refrigerate for 30 minutes to firm up.
Preheat the oven to 200C/180C fan.
Tip the flour into a shallow bowl and season with salt and pepper. Place the beaten egg in a second bowl and season. Put the panko crumbs into a third bowl. Roll each covered egg in flour, then in the beaten egg and lastly in the crumbs to coat all over.
Heat a 5cm depth of oil in a deep saucepan over a high heat to 170C (check with a thermometer).
Carefully lower the eggs into the hot oil and cook for 6 -8 minutes, turning occasionally. Remove with a slotted spoon and transfer to a baking tray. Place into the oven for 5 minutes to warm through.
To serve, carefully cut each Scotch Egg in half, place the two halves cut side up on a plate alongside a good dollop of Japanese mayonnaise and a couple of lime wedges.
