Smoked kipper Scotch eggs

Method Print recipe

1. Bring a pan of water to the boil and cook the eggs for 8 minutes. Then cool the eggs down as quickly as possible before taking the shells off carefully.
2. Place the other 2 eggs in a bowl with 200ml of milk and whisk together. Set to one side.
3. Place the rest of the milk and water in a pan and bring to the simmer. Place the fish in and poach until just cooked.
4. Then flake the fish into a bowl and add the mashed potato mix. Combine well, and then add the warm milk to the bowl until the potato swells and becomes firm. Allow to cool.
5. Wrap the potato and fish mixture around the eggs and allow to chill.
6. Place the bread crumbs on a tray along with the flour. Firstly, roll the eggs in the flour, then dip into the egg mix, then roll in the breadcrumbs (this process may need to be repeated).
7. Then place the Scotch eggs on a tray and either deep fry until golden brown and reaching temperature, or place in a hot oven until cooked.