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Ulster Scotch Egg

8

Ingredients

  • Salmon Butter Rolls
  • 125g butter, softened
  • 1 tsp freshly grated lemon rind
  • Juice of ½ lemon
  • 1 tbsp finely chopped capers
  • 1 tbsp snipped fresh chives
  • ½ tbsp chopped fresh tarragon
  • 1 egg yolk
  • 1 tbsp double cream
  • 200g poached salmon, flaked and any stray bones discarded
  • Salmon Sausage
  • 450g haddock, skinned and boned (well chilled)
  • 1 tbsp egg white, well chilled
  • 3-4 tbsp cream, well chilled
  • 50g smoked salmon, finely chilled and well chilled
  • 75g smoked haddock, diced (well chilled)
  • 4 scallions, finely chopped
  • Soft-Boiled Eggs
  • 8 eggs
  • Ulster Scotch Eggs
  • 2 eggs
  • 2 tbsp cream
  • Seasoned flour, for dusting
  • 250g dried breadcrumbs (Panko)
  • Sunflower oil, for deep-frying
  • Vinaigrette
  • 2 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • ½ tsp caster sugar
  • 8 tbsp light olive oil
  • 1 tbsp finely snipped fresh chives
  • Salad
  • 4 little Gem lettuces, trimmed and shredded
  • 3 ripe hass avocados, halved, stoned and chopped
  • Smoked Fish Garnishes
  • 2 tbsp chopped capers
  • 225g hot smoked salmon, cut into small slices
  • 8 hot smoked mussels
  • 8 small smoked salmon roses
  • Sunflower oil, to shallow-fry
  • 4 large smoked scallops, halved
  • Sea salt and freshly ground white pepper
  • Fresh tarragon sprigs, to garnish

Method

  • Salmon Butter Rolls
  • To make the salmon butter rolls, mix all the ingredients together and then roll in clingfilm to a 20cm cylinder and chill for at least two hours to firm up.
  • Salmon Sausage
  • To make the salmon sausage, place the haddock in a food processor with the egg white and a pinch of salt. Turn on the machine and then add the cream through the feeder tube. Season with salt and pepper and turn into a bowl. Fold in the smoked salmon, smoked haddock and scallions. Chill until needed.
  • Ulster Scotch Eggs
  • Place the eggs in a pan of water and bring to a simmer, then cook for 7 minutes for soft-boiled eggs. Put into a bowl of iced water to prevent them cooking any further, then peel off the shells. Set aside until needed.
  • Beat the eggs in a shallow dish with the cream. Take a couple of tablespoons of the salmon sausage mixture and use to shape around the egg, then dust in the seasoned flour. Dip in the egg mixture and then roll in the dried breadcrumbs. Arrange on a tray, then cover loosely with clingfilm and chill until needed.
  • When ready to serve, heat the sunflower oil in a deep-fat fryer to 180C (350F) and cook the Ulster Scotch eggs for 3-4 minutes or heated through, crisp and golden brown. Keep warm in a low oven.
  • Vinaigrette
  • To make the vinaigrette, place the vinegar in a screw-topped jar with the mustard and sugar. Season with salt and pepper and shake until the sugar and salt have dissolved. Add the light olive oil and shake again until you have achieved a thick emulsion. Taste and adjust seasoning if necessary, stir in the chives.
  • Salad & Smoked Fish Garnishes
  • Arrange the lettuce and avocado in a small pile in the middle of each serving plate. Cut the salmon butter rolls into slices and put two on each plate. Add some slices of hot smoked salmon, a hot smoked mussel and a smoked salmon rose to garnish.
  • Heat a heavy-based frying pan with a little oil and quickly sear the scallops for 30 seconds to 1 minute on each side. Put one on each serving plate.
  • Serve
  • Cut each Ulster Scotch egg in half and place two halves on each bed of avocado and lettuce. Scatter around the capers and drizzle with the vinaigrette. Garnish with tarragon sprigs to serve.