Smoked salmon and cream cheese Scotch eggs

Here is the recipe for Smoked salmon and cream cheese Scotch eggs

INGREDIENTS

1. 4 eggs


2. Oil, for deep frying

For the salmon mousse:

1. 200g smoked salmon


2. 1 egg white


3. 50g cream cheese


4. 30ml double cream

For the coating:

1. 50g flour


2. 1 egg, beaten


3. 50g breadcrumbs

For the sauce:

1. 2 tbsp mayonnaise


2. 1 tsp horseradish sauce


3. A few stalks fresh chives, finely chopped

For the salad:

1. 100g watercress


2. 2 tbsp olive oil

METHODS

1.  Cook the eggs in a pan of salted boiling water for five minutes. Transfer to a bowl of ice-cold water and allow to cool for 10 minutes, then carefully remove the shells and set aside.  


2. To make the mousse, roughly chop half the smoked salmon. Put the other half into a blender. Blend until smooth, then add the egg white and blend again for 20 seconds. Spoon into a mixing bowl and stir in first the cream cheese, then the cream. Stir in the chopped salmon.  


3. Lay a sheet of cling film on your work surface. Add a tablespoon of the salmon mix and spread it out to 1.5cm thick. Pop a shelled egg on top, then take another spoon of salmon mix and work it over until it meets the other side. Use the cling film to shape an even-sized ball. Repeat with the other three eggs and put them on a plate.  


4. Preheat the oil in a deep-fat fryer to 160C.  


5. Put the flour in one shallow bowl, the breadcrumbs in another and the egg in another. Unwrap the Scotch eggs and lightly coat each one in the flour, tapping off the excess. Next, dip them in the egg and then into the breadcrumbs. Lower them into the deep-fat fryer and cook for seven minutes.


6. Meanwhile, make the sauce. Mix the mayo and horseradish sauce together, then add the chives. Dress the watercress with oil and season.


7. Serve the eggs, cut in half, with the salad and a good spoonful of the sauce alongside.

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