Ingredients

For the Scotch Eggs
2 x DukesHill Smoked Mackerel Fillets, skin removed and flaked
 
300g DukesHill Garlic & Parmesan Mash
 
4 DukesHill Pickled Shallots, finely diced
 
8 medium free-range eggs (we recommend Clarence Court Eggs for the perfect golden yolk)
50g watercress, finely chopped
2 tbsp crème fraîche
1 tsp Dijon mustard
Zest of ½ lemon
2 tbsp fresh chives, finely chopped
Freshly ground black pepper

For the Coating
75g plain flour
2 large eggs, beaten
150g panko breadcrumbs
30g finely grated Parmesan
½ tsp smoked paprika
Vegetable oil, for deep frying

To Serve
DukesHill Susie’s Chilli Jelly
 
DukesHill Pickled Shallots, halved
 
Fresh watercress
Lemon wedges
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Smoked Mackerel Scotch Eggs with Pickled Shallots & Chilli Jelly

Rated 5 stars by 1 users

Golden, crisp and packed with flavour, these elevated Scotch eggs combine DukesHill's delicately smoked mackerel with creamy Garlic & Parmesan Mash, fresh watercress and tangy Pickled Shallots. Finished with a crisp panko coating and served with our sweet and spicy Chilli Jelly, they're perfect for picnics, light lunches or effortless entertaining.
Servings 4
Prep Time 30 minutes
Cook Time 8 minutes

Directions

  1. Step 1 Bring a saucepan of water to a gentle boil. Carefully lower in 4 eggs and cook for 6½ minutes for perfectly jammy centres. Immediately transfer to iced water until completely cold before peeling.

  1. Step 2 In a large bowl, combine the flaked smoked mackerel, Garlic & Parmesan Mash, chopped watercress, diced Pickled Shallots, crème fraîche, Dijon mustard, lemon zest and chives. Season generously with black pepper and gently fold everything together until evenly combined.

  1. Step 3 Divide the mixture into four equal portions. Flatten each portion into a disc large enough to wrap around an egg.

  1. Step 4 Working carefully, encase each peeled egg with the mackerel mixture, smoothing the surface with lightly damp hands until completely sealed.

  1. Step 5 Mix the panko breadcrumbs with the grated Parmesan and smoked paprika.

  1. Step 6 Coat each Scotch egg first in flour, then beaten egg, before rolling thoroughly in the Parmesan crumb mixture. Chill for at least 30 minutes to help the coating firm up.

  1. Step 7 Heat the vegetable oil to 170°C. Fry the Scotch eggs in batches for 6–8 minutes, turning occasionally, until beautifully golden and crisp. Drain on kitchen paper and allow to rest for a couple of minutes before serving.

To Serve

  1. Step 9 Serve warm with a generous spoonful of DukesHill Chilli Jelly, fresh watercress, a few halved DukesHill Pickled Shallots and lemon wedges for squeezing over just before eating.

Chef's Tip

  1. Step 11 For the ultimate texture, make the Scotch eggs a few hours in advance and keep them chilled until ready to fry. The filling will firm up, making them easier to coat and helping them hold their shape while cooking.