Smoked Salmon Scotched Eggs. Blitz the salmon, smoked salmon, lemon zest and some seasoning together in a food processor to form a paste, then stir through the herbs and capers. Divide the mixture into four balls. Pat the eggs dry, then flatten a ball in the palm of your hand and tease it around one of the eggs until completely covered. Drain, then fill the pan with cold water, tap the eggs against the side to crack the shells and leave to sit in the water to cool. Paul Ainsworth is one of a growing band of top chefs celebrating the produce in the South West of England.

He's joining us today with his take on a. To make the mousse, roughly chop half the smoked salmon. Put the other half into a blender. You can cook Smoked Salmon Scotched Eggs using 10 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Smoked Salmon Scotched Eggs

It's 6 of x medium eggs.
Prepare 400 g of x fresh salmon.
You need 200 g of x smoked salmon.
Prepare 1 of x lemon zest.
You need 1 of x tbsp chopped parsley.
You need to taste of Salt and pepper.
You need of for the crumbs.
Prepare 2 of x beaten eggs.
It's 150 g of x plain flour.
You need 150 g of x dried bread crumb (I used poppy seed biscuits).

Smoked salmon and eggs is a cracking breakfast combination and we've taken it to the next level in these Scotch eggs, adding herbs, capers, lemon and a pinch of cayenne for a big flavour hit. Served with a cold beer, these are going to become your new show-off snack. Make sure then egg is well protected and no white is visible. Repeat until all eggs have been covered.

Smoked Salmon Scotched Eggs instructions

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..
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..
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..
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.
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..
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..
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..
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.

Remove from smoker and serve immediately. Mix together all the ingredients and mold around each egg. Remove from the grill and set aside. Let cool for a few minutes, then slice each egg into quarters with a sharp knife. Sausage-wrapped "Scotch" eggs are a tasty and.