Serves 4
INGREDIENTS
4 medium eggs, soft bowled for 6? minutes
120g black peeled tiger prawns
100g fresh salmon fillet
35g smoked salmon
3g fine chopped chives
3g salt
150g bread crumbs
100g plain flour
2 medium eggs beaten
1 litre of vegetable oil
METHOD
Diced up salmon fillet, smoked salmon and tiger prawns, then chop finely. Mix together with chives and seasoning. When mixed, place in the fridge to chill for 30 minutes.
Peel soft bowl eggs, being careful not to break. Take seafood mix out of the fridge and divide into four equal parts.
With wet hands mould seafood mix around soft bowl egg, making sure that the mix is equal thickness around the egg. When all eggs are covered with the seafood mix, place in the fridge on a grease proof paper for 30 minutes.
In three separate containers, you should have;
- Season flour
- Beaten eggs
- Bread crumbs
Pass the seafood scotch eggs from flour to eggs then bread crumbs.
Before frying scotch eggs, the oil temperature must be 160 degrees. Put scotch eggs into the flyer and cook until golden brown. Take out and put into an oven try and finish in a pre heated oven, 200 degrees, for 3 minutes.
Take out of the oven, cut in half and serve with green salad and caper relish.
