Oak roast salmon scotch eggs

Making your own scotch eggs is easier than it looks, so it's a great way to impress your guests. And replacing the traditional sausage meat with a tasty mixture of fresh and smoked salmon makes them even more memorable.

Serves 4, 1 hour 10 mins preparation, 10 mins cooking


  • 4 medium eggs
  • Sea salt and milled black pepper
  • 100g fresh salmon, diced
  • 1 egg white
  • 1 teaspoon creamed horseradish sauce
  • 1 tablespoon créme fraîche
  • 300g oak roast salmon
  • 1 egg, beaten
  • 1 tablespoon milk
  • 50g plain flour
  • 100g breadcrumbs
  • 1 litre vegetable oil


  1. In a large pan of boiling salted water, boil the eggs for 5 minutes
  2. Put the pan in the sink under cold running water, until the eggs are cool.
  3. Peel the eggs and keep to one side.
  4. Purée the fresh salmon in a food processor. Add the egg white, pepper and horseradish sauce, then the crème fraîche, and pulse until combined into a mousse.
  5. Flake the oak roast salmon away from the skin and place in a large bowl. Add the salmon mousse and mix together.
  6. In a separate bowl, mix the beaten egg with the milk. Put the flour in a second bowl, and the breadcrumbs in a third.
  7. Take one of the peeled eggs and roll it in the flour.
  8. In the palm of your hand, take a quarter of the salmon mixture and flatten it into a disk shape. Add the egg to the centre and roll the salmon mixture around the egg, so it's evenly covered.
  9. Repeat this process with the remaining 3 eggs, then put them all in the fridge for 20 minutes to set.
  10. Remove the eggs from the fridge. Then, roll each egg in the flour, dip into the beaten egg and finally roll in the breadcrumbs to complete your scotch eggs. Put them in the fridge for another 20 minutes.
  11. In a large pan, heat the vegetable oil and deep fry 2 eggs at a time for 4-5 minutes until golden brown. Serve warm or cold.

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