Makes 4 Scotch Eggs 500g (18 oz) wild Alaska salmon fillet, skinned 2 handfuls fresh parsley, finely chopped 2 handfuls fresh dill, finely chopped grated zest and juice of 1 lemon 8 medium eggs salt and freshly ground black pepper oil, for deep frying Zesty breadcrumbs: 200g dried white breadcrumbs grated zest of 2 lemons ½ tsp paprika
First, place the salmon in a food processor and blend to form a smooth paste Add the parsley, dill, one beaten egg, lemon juice and zest, and season well with salt and cracked black pepper. Cover and refrigerate In a separate bowl, mix together the breadcrumbs, lemon zest, paprika and season generously with salt and black pepper Boil 4 eggs to your liking; soft boil for 6 minutes or hard boil for 10-12 minutes Shell the eggs while they are still warm. Split the salmon paste into four equal portions, and flatten in the palm of your hand. Place an egg in the centre of the flattened salmon and wrap the paste around it, squeezing gently to seal the joins Beat the remaining eggs and dunk each Scotch egg in this. Transfer the Scotch eggs into the breadcrumbs and roll to coat Repeat the coating procedure by dunking the Scotch eggs once again in the beaten egg, and finally into the breadcrumbs Lower the scotch eggs carefully into a deep fat fryer with 180oC, 350oF hot frying oil and deep fry for 5-6 minutes until the eggs are golden brown. Drain on kitchen paper to remove excess oil Serve with tartare sauce, a leafy green salad and lemon wedges Cook’s tip: These eggs are fantastic hot or cold. You can also make mini wild Alaska salmon Scotch eggs with quails eggs; just boil quails eggs for 2 minutes and shell, wrap the salmon paste around these and coat with beaten egg and breadcrumbs, then deep fry until golden Recipe courtesy of The Alaska Seafood Marketing Institute