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Tom Daley’s smoked haddock Scotch egg

  • Makes 1 Scotch egg
  • A little work

Crispy crunchy breadcrumbs, gooey yolk and flaky fish are all rolled into one with this ocean take on the classic Scotch egg...

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The Scotch egg is a picnic staple: great served with salad on the side or as a snack when you’re out and about.

British Lion Eggs and world champion diver and dad Tom Daley have come up with this delicious and nutritious fish-based variation on the traditional Scotch egg – for eggrecipes.co.uk

It’s a taste explosion for your baby – and we reckon you’ll enjoy them, too.

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Ingredients

  • British Lion egg 1
  • un-dyed, smoked haddock 60g, cut into small pieces
  • fresh dill half a teaspoon, finely chopped
  • Plain flour 1 tbsp, seasoned with salt and pepper
  • fresh breadcrumbs 2 tbsp
  • vegetable oil 1 tbsp
  • Salt and pepper

Method

  • Step 1

    Preheat the oven to 190°C fan/ 200°C. Bring a small saucepan of water to the boil and boil the egg for 6 minutes. Cool under cold running water and peel off the shell.

  • Step 2

    In a bowl, mash together the smoked haddock and mashed potato. Add the dill, season with salt and pepper and mix together. Roll the mixture into a ball.

  • Step 3

    On a lightly floured surface, flatten the ball and place the peeled egg in the middle. Carefully mould the fish mixture around the egg making sure it is well sealed.

  • Step 4

    Place the flour, beaten egg and breadcrumbs into separate bowls. Roll the Scotch egg first in the flour, then in the beaten egg and finally in the breadcrumbs. Repeat this process a second time then chill the Scotch egg for 30 minutes.

  • Step 5

    Drizzle over the vegetable oil and bake in the preheated oven for 25-30 minutes or until golden brown.

In October 2018, The Food Standards Agency (FSA) confirmed that eggs safe to be eaten runny, and even raw, by vulnerable groups including infants, children and pregnant women – as long as they are British Lion-stamped.

Read more...

Nutritional Information

  • Kcals 462
  • Fat 20.2g
  • Saturates 3.4g
  • Carbs 48.1g
  • Protein 25.4g
  • Salt 2.2g
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