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Ingredients

2 DukesHill smoked mackerel fillets, skinned
Regular price
Regular price £0.00 Sale price £5.95
6 eggs
3 tbsp plain flour
200g cooked mashed potato
Small bunch Watercress, chopped
1 tbsp capers
2 large gherkins, finely chopped
½ lemon, zest and a squeeze
1 tbsp horseradish sauce
2 tsp wholegrain mustard
100g plain flour
200g panko breadcrumbs
Neutral oil for deep frying
Starter

Smoked Mackerel & Watercress Scotch Egg

Rated 5 stars by 1 users

A special twist on a classic treat, this smoked mackerel & watercress scotch egg is the ultimate snack. It's perfect for picnics or as part of a light lunch and, once prepared, cooks in minutes. Enjoy with chilli jam for a bit of a kick and some Tanners Cava Brut for everyday indulgence. 
Category Starter
Serving 4
Prep Time 25 minutes
Cook Time 15 minutes

Directions

  1. Step 1 In a large bowl, thoroughly combine the mashed potato with the watercress, capers, gherkins, lemon zest and squeeze of lemon, horseradish and mustard. Flake in the mackerel, stir it through and season to taste with salt and pepper. Chill while you prepare the eggs.

  1. Step 2 Boil four eggs for 3.5 minutes. When the eggs are ready, immediately plunge them into a bowl of iced water. When thoroughly chilled, peel them and roll them in 3 tbsp flour until coated.

  1. Step 3 Take a piece of cling film large enough to fold around an egg. Spoon a quarter of the mackerel mixture over it into an evenly distributed circle. Put an egg in the centre and pull the cling film around the egg tightly so there are no gaps of mackerel mixture around the egg. Remove the cling film and repeat with all eggs.

  1. Step 4 Place the plain flour in a bowl. Beat the two remaining eggs with the smallest dash of water in another bowl. Finally, place the breadcrumbs in a third bowl.

  1. Step 5 Dip each egg into the flour, then into the eggs, finally into the breadcrumbs until thoroughly coated. Set aside on a lined baking tray.

  1. Step 6 Heat the vegetable oil to 170c. Submerge the eggs, two at a time, for approx 7 minutes until golden all over. Place on a tray lined with kitchen roll to absorb any excess oil.

Recipe Note

Perfect to enjoy with Susie's Chilli Jelly.Tanners wine pairing: Tanners Cava Brut. They say, “Replacing the sausage meat with smoky delicatehaddock elevates the humble scotch egg to an indulgent treat. Therefore, we feel the indulgence needsto make it to the glass as well. One could choose a fine Champagne but we love Tanners Cava for a moreeveryday treat. The bright acidity offsets the sweet, heat of the chilli jam if you go for it too. The creamyegg yolk and smoky fish marry well with this flavoursome wine.”

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