Serving Details
- Yields: 6-8 eggs
- Prep Time: 30 minutes
- Cook Time: 10-12 minutes
Recipe Description
Elevate your classic Scotch egg with this luxurious twist. Smoked salmon adds a delicate, smoky flavor to the traditional sausage meat filling.
Ingredients
For the Filling:**
- 200g pork sausage meat
- 100g smoked salmon, finely chopped
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh dill, chopped
- Salt and pepper to taste
For the Coating:**
- 6-8 large eggs
- 1 cup all-purpose flour
- 1 cup breadcrumbs
- 1 egg, beaten
- Vegetable oil, for frying
Instructions
- Hard-boil the eggs and peel them.
- In a bowl, combine the sausage meat, smoked salmon, Dijon mustard, dill, salt, and pepper.
- Cut each hard-boiled egg in half lengthwise.
- Divide the sausage mixture into 6-8 portions and wrap each around a half egg, sealing the edges.
- Set up a breading station with three bowls: one with flour, one with beaten egg, and one with breadcrumbs.
- Dip each sausage-wrapped egg in the flour, then the beaten egg, and finally the breadcrumbs, ensuring it is fully coated.
- Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C).
- Fry the coated eggs in batches for 3-4 minutes, or until golden brown and crispy.
- Remove from the oil and drain on paper towels.
- Serve immediately with your favorite dipping sauce, such as aioli or tomato ketchup.
Tips
- For a richer flavor, use a high-quality smoked salmon.
- You can add other herbs and spices to the sausage mixture, such as chives or paprika.
- For a healthier option, bake the Scotch eggs in the oven instead of frying them.
Nutritional Information (Approximate per Scotch Egg):
- Calories: 300-350
- Fat: 20-25g
- Saturated Fat: 10-15g
- Cholesterol: 150-200mg
- Sodium: 300-400mg
- Carbohydrates: 10-15g
- Fiber: 1-2g
- Sugar: 2-3g
- Protein: 20-25g
