A gourmet twist on the classic Scotch egg; soft-boiled eggs wrapped in a rich seafood blend of white fish, roe, and smoked salmon, then fried to golden perfection. Served with a tangy, spiced tomato relish, this dish delivers a perfect balance of crisp, creamy, and umami-packed flavours. Ideal as a standout starter or elegant sharing plate.
Ingredients:
Tomato relish:
- 700 g coarse tomato passata or chopped tomatoes
- 200 g diced red onion
- 100 g white wine vinegar
- 100 g sugar caster
- 10 g red chili chopped
- 20 g chopped garlic
- 10 g chopped ginger
- 5 g smoked paprika
Fish mix:
- 600 g white fish
- 600 g roe
- 120 g smoked salmon
- 30 g dehydrated roe
Scotch eggs:
- 10 soft boiled hens eggs
- 1200 g fish mix
- 200 g flour
- 200 g milk
- 200 g panko bread crumb
How to prepare
Preparation time: 40 minutes
Cook time: 6 minutes
Fish mix:
In a food processor blend the fish till a coarse mix. Now add the remaining ingredients and blitz to a semi smooth paste. Reserve and chill till needed.
Scotch eggs:
Take 120 g of the fish mix and wrap around the soft-boiled egg so it is completely covered. Whisk the flour and milk to form a batter in a bowl. Now dip the wrapped egg in the bater mix then the breadcrumbs. Once coated leave to set slightly then deep fry at 160°C for 4-5 mins until completely cooked and golden brown. Remove and drain.
Tomato relish:
In a pan add the garlic, ginger, onion and chili with the vinegar and sugar and bring to a simmer and the sugar has dissolved. Now add the chopped tomatoes, smoked paprika and bring back to a simmer, simmer for 20-30 mins until reduced by 1/3 rd. and thickened lightly then remove from the heat and allow to cool.
Serving:
Cut scotch egg open lengthways and sprinkle with salt. Place onto a plate with a nice spoonful of the relish.
