Native Hebridean Salmon Scotch Egg

Method

STEP 1/4

Bring a pan of water to the boil, once simmering add 4 eggs and cook for 4-5 minutes. Once eggs are cooked put them straight into a bowl of cold water. Once they have cooled down, peel and set aside.

STEP 2/4

Add the Native Hebridean Fresh Scottish Salmon, Native Hebridean Smoked Scottish Salmon, lemon zest, parsley, dill, tarragon, capers and a pinch of salt to a food processor and blend together. Split mixture into four balls.

STEP 3/4

Take the dry eggs, one at a time, and slowly pat the Native Hebridean Scottish Salmon mixture around the eggs in a ball until they are completely covered. Arrange three bowls side by side. In the first, add the flour with a pinch of salt, in the second one beaten egg and in the third the breadcrumbs. Take the eggs in a ball and slowly dip into the flour, then the egg and then finally the breadcrumbs.

STEP 4/4

Half fill a deep pan with the oil and heat to around 180C. Take one egg at a time and fry for around 5 minutes until golden brown, remove from the oil and leave to the side to cool before serving.

For the Tartare sauce

Add mayonnaise into a large bowl, add the remaining ingredients and fold through until well mixed and it’s ready to serve!