Are you a fan of Scotch eggs? If so, you're in for a treat with this delicious twist on the classic recipe. In this article, we will guide you through the process of making smoked haddock Scotch eggs, a mouthwatering variation that adds a unique and flavorful twist to this popular dish.
What is the Scotch in a Scotch egg?
Before we dive into the recipe, let's clarify the origin of the name. Contrary to popular belief, the term scotch in Scotch egg does not refer to Scotland. In fact, the Scotch Egg was invented by London department store Fortnum & Mason in 173The word scotch is an old term meaning Scottish, and it was commonly used in the past to describe things from Scotland.
However, it's important to note that Scottish people today do not prefer to be called scotch. Nonetheless, the word is still used to refer to various products such as Scotch Whisky, Scotch Beef, and Scotch Broth. Unfortunately, the origin of the name scotch egg remains a mystery, as there are no clear connections to Scotland.
Ingredients for Smoked Haddock Scotch Eggs:
- 4 smoked haddock fillets
- 4 hard-boiled eggs
- 250g fresh breadcrumbs
- 2 tablespoons of chopped fresh parsley
- 2 tablespoons of chopped fresh chives
- 2 tablespoons of Dijon mustard
- 2 tablespoons of mayonnaise
- 1 tablespoon of lemon juice
- 2 eggs, beaten
- Vegetable oil for frying
- Salt and pepper to taste
Instructions:
Preheat your oven to 180°C (350°F).
Start by poaching the smoked haddock fillets in a pan of boiling water for about 5 minutes until cooked through. Once done, remove from the water and set aside to cool.
In a bowl, combine the fresh breadcrumbs, chopped parsley, chopped chives, Dijon mustard, mayonnaise, and lemon juice. Mix well until you have a sticky breadcrumb mixture.
Peel the hard-boiled eggs and set them aside.
Take a small handful of the breadcrumb mixture and flatten it in the palm of your hand. Place one of the smoked haddock fillets in the center, then place a hard-boiled egg on top of the fish.
Carefully wrap the breadcrumb mixture around the egg and fish, ensuring it is fully covered. Repeat this process for the remaining eggs.
Dip each Scotch egg into the beaten eggs, making sure it is fully coated.
Heat vegetable oil in a deep pan or fryer to 180°C (350°F). Carefully lower the Scotch eggs into the hot oil and fry for about 5-7 minutes until golden brown and crispy.
Once cooked, remove the Scotch eggs from the oil and place them on a paper towel-lined plate to drain any excess oil.
Transfer the Scotch eggs to a baking tray and bake in the preheated oven for an additional 10 minutes to ensure the fish is fully cooked and heated through.
1Season with salt and pepper to taste before serving.
Q: Can I use another type of fish instead of smoked haddock?
A: Absolutely! While smoked haddock adds a unique smoky flavor to the Scotch eggs, you can substitute it with other types of fish such as salmon or cod if you prefer.
Q: Can I make the Scotch eggs ahead of time?
A: Yes, you can prepare the Scotch eggs in advance and refrigerate them until ready to fry. Just remember to coat them in beaten eggs and breadcrumbs just before frying.
Q: Can I serve the Scotch eggs cold?
A: While Scotch eggs are traditionally served hot, they can also be enjoyed cold. They make a great addition to picnics or packed lunches.
These smoked haddock Scotch eggs are a delightful twist on the classic recipe. The smoky flavor of the haddock adds a new dimension to the dish, making it a real treat for your taste buds. Whether you're hosting a picnic or simply craving a delicious snack, give this recipe a try and enjoy the flavors and textures of this unique variation. Remember, although the name may be misleading, the taste of these smoked haddock Scotch eggs is undeniably delicious!
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