Tom Daley's smoked haddock Scotch egg
- Preparation and cooking time
- Makes 1 Scotch egg
- 1 British Lion egg
- 60g Un-dyed, smoked haddock, cut into small pieces
- ½tsp Fresh dill, finely chopped
- 1tbsp Plain flour seasoned with salt and pepper
- 2tbsp Fresh breadcrumbs
- 1tbsp Vegetable oil
- Salt and pepper
- 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.