After my world record scotch egg, scotch eggs have now become a main stay on my menu, and I’ve ended up playing around with all manner of flavour combinations 

But the recipe I’ve got to share with you is one I’ve really come to enjoy, smoked haddock and eggs have long been a great flavour combination, these scotch eggs make wonderful starters, snacks, and eat equally well cold or hot 

This recipe will serve 4


4 eggs at room temperature 

200g of white fish (hake, cod, haddock)

1 egg white

200ml double cream 

Splash of lemon juice 

200g of smoked haddock cooked in milk


100g of plain flour 

2 beaten egg 

200g of breadcrumbs (I use panko available in supermarkets)


To get a perfect soft boiled egg with a fantastic runny centre, boil a pan of water, make sure that the eggs are at room temperature, if they are cold the sudden change in temperature will cause them to crack! Boil them for 6 minutes and cool under running water, you will have a perfect runny yolk 


Make a fish mousse by placing the White fish into a food processor and pulse with a good pinch of salt and pepper, 

Now add the egg white, cream and lemon juice and blitz to a purée 

Now flake the smoked haddock and mix into the fish purée 

Divide the mix into 4 

Dip the peeled eggs in flour 

Press the fish mix carefully between two pieces of cling film 

Place an egg in the centre and carefully lift the edges bringing the mix together, covering the egg, repeat for all the eggs 

Refrigerate for 30 minutes to firm up 

Now dust the eggs in flour and first dip them into the beaten egg then into the breadcrumbs 

To get a really crispy egg repeat the process again 

Place in the refrigerator again for 30 minutes to firm up 

Pre heat your fryer to 180c and gently lower the eggs in and cook for 6-7 minutes 

You’ll have perfectly cooked runny centred Smoked Haddock Scotch Eggs 

For extra flavour you can add Spring onions, chopped shallots, chopped chives, parsley, tarragon to the fish mousse 

See My new series Fish and Tips on Simply Good Food TV the new mobile app for foodies down load it today from the apple and android app stores.
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Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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