Salmon Scotch Eggs
Cook Time 1 hour
300g hot smoked salmon, broken up
3 spring onions
2 dill fronds, chopped
4 flat-leaf parsley sprigs, leaves picked
1 heaped tbsp Dijon mustard
2 heaped tbsp cream cheese
1 lemon zested, then cut into wedges
1½ cups leftover mashed potatoes
4 large eggs, plus 2 extra for the egg wash, fridge cold
½ cup plain flour
1½ cup of breadcrumbs
Olive oil spray
Sweet mustard pickles, to serve
Salt and pepper
Gently place four eggs into the steamer basket and steam for 7 - 9 minutes for soft yolk centres. Cool in iced water, peel and then set aside.
In a food processor add hot smoked salmon, shallots, herbs, mustard, cream cheese and a pinch of salt and pepper. Pulse to form a rough paste. Now add the mashed potato and pulse again to combine.
Divide the mixture into four, roll into balls. Working with one ball at a time, spread out evenly in your palm. Place the egg in the center of the salmon patty and carefully fold over the egg to completely encase and seal. Use your hands to press together and mould into an egg shape.
Dust in flour, whisk the remaining for egg wash and then coat in the egg. Coat in the breadcrumbs. Repeat the egg and breadcrumb stages to double crumb. Cover and chill in the fridge for 10 – 15 minutes (or you can do this a day ahead of time).
Place the flour in a shallow bowl. In another shallow bowl, lightly beat the eggs with a pinch of salt, and in a third bowl, add the breadcrumbs. Lightly flour each fish cake, dip in the egg wash, drain slightly, and then coat in the breadcrumb mixture.
Place them on a tray and into the freezer to freeze completely.
Spray all over with olive oil spray and carefully place into the basket of the air fryer. Cook for 20 - 25 minutes or until golden.
Serve salmon scotch eggs with the lemon wedges and sweet mustard pickles.