Easiest Way to Make Award-winning Smoked Salmon Scotched Eggs

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, smoked salmon scotched eggs. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Smoked salmon and eggs is a cracking breakfast combination - take it to the next level with these Scotch eggs, flavoured with herbs, capers, lemon and cayenne. Soft centred egg wrapped in smoked salmon and crispy crumb Salmon scotch eggs check out my first novel. Try making your own OXO Tower Restaurant smoked salmon scotch egg, served with chilled spinach soup and a Swedish style mustard dressing. Plus, meet the chef Jeremy Bloor.

Smoked Salmon Scotched Eggs is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Smoked Salmon Scotched Eggs is something that I have loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can have smoked salmon scotched eggs using 10 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Smoked Salmon Scotched Eggs:

1. Make ready 6 x medium eggs
2. Get 400 g x fresh salmon
3. Get 200 g x smoked salmon
4. Take 1 x lemon zest
5. Make ready 1 x tbsp chopped parsley
6. Get to taste Salt and pepper
7. Take for the crumbs
8. Get 2 x beaten eggs
9. Get 150 g x plain flour
10. Take 150 g x dried bread crumb (I used poppy seed biscuits)

It takes basic scrambled eggs and makes them egg-stra special. This post may contain affiliate links which won't change your price but will share some commission. This is a nice brunch-style Scotch egg. Prepped in advance, it's an easy win at brunch parties or a fun addition to a picnic basket.

Instructions to make Smoked Salmon Scotched Eggs:

1. Zest the lemon, skin the salmon and then dice into small 1 to 2inch pieces, put in the freezer for 10 minutes to get really cold.
2. Put cold eggs into boiling water and boil for 6 minutes, then run them under cold water until completely cold. Add the fresh salmon in to a food processor and blitz for 20 seconds, then add the smoked salmon and blitz again 20 seconds.
3. Add chopped parsley, zest, salt and pepper and blitz briefly before spooning into a bowl and refrigerate. Time to peel the eggs, its easier to do this under the cold water.
4. Prepare your crumbing station, flour - beaten egg and crumb in a row. spoon an egg sized piece of salmon mixture and flatten to the size of your palm, now put an egg in the centre
5. Doing this makes more sense than describing in words, buttery delicately work the salmon mixture around the egg, have damp hands so not to get messy. when the egg is completely encased just gently squeeze it all the way around to get it evenly coated. Now roll in the flour and carefully pat off the excess flour.
6. Sit in the egg and with a slotted spoon roll around to coat evenly, lift out of the egg and allow excess egg to drip off, now into the crumb and again carefully coat completely. Do this with all the eggs and sit on a plate in the fridge.
7. Heat vegetable oil to 180c or 356f approx in a pan making sure there is at least a couple of inches spare for the oil to rise. (Even better if you have a deep-fat fryer. Gently lower into the oil and deep fry 2 at a time for 6 minutes. You can eat immediately or cool to room temp, I had mine cold the next day.
8. You can see how runny the yolks are, if you prefer a firmer yolk boil for 7 or even 8 minutes. feel free to watch the video https://www.youtube.com/watch?v=5YXobHhXIg0&t=34s

This is a nice brunch-style Scotch egg. Prepped in advance, it's an easy win at brunch parties or a fun addition to a picnic basket. Scramble eggs with a wooden spoon. Do not cook eggs until dry. When eggs have come together but remain wet, stir in chopped salmon.

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