Salmon Scotch Eggs

Name: Salmon Scotch Eggs
Ingredients: 10 1/2 oz potatoes, peeled; 8 None medium eggs; 1 None (14.75-oz) can red salmon, drained, flaked; 1 None small red onion, finely chopped; 2 tbsp chopped parsley; 1 tbsp finely chopped capers; 1 tbsp finely chopped parsley; 2 tsp lemon juice; 1 tsp finely grated lemon zest; 2/3 cup all-purpose flour; 1/2 cup panko breadcrumbs; 1/4 cup oil; None None Mayonnaise, to serve

13 ingredients

5 steps

Ingredients

10 1/2 oz potatoes, peeled
8 None medium eggs
1 None (14.75-oz) can red salmon, drained, flaked
1 None small red onion, finely chopped
2 tbsp chopped parsley
1 tbsp finely chopped capers
1 tbsp finely chopped parsley
2 tsp lemon juice
1 tsp finely grated lemon zest
2/3 cup all-purpose flour
1/2 cup panko breadcrumbs
1/4 cup oil
None None Mayonnaise, to serve

Directions

1

Bring a large saucepan of salted water to a boil. Cook potatoes 18-20 mins, or until very tender. Mash well. Set aside to cool slightly.
2

Meanwhile, place 6 eggs in large saucepan. Cover with water. Bring to a boil on high, stirring once. Reduce heat to medium; simmer 5-6 mins. Cool under cold water. Crack shells in several places; peel. Set aside.
3

In a large bowl, combine salmon, potato, onion, parsley, capers, and lemon juice and zest. Season to taste; mix well. Divide into 6 even portions. Mold each portion around one peeled egg.
4

Beat remaining eggs in a shallow dish. Toss coated eggs in flour, followed by egg, then roll in breadcrumbs to coat. Place on a tray; chill 15 mins.
5

Heat oil in large skillet on high. Cook eggs 6-8 mins, turning until golden. Drain on paper towel. Serve hot or cold, with mayonnaise.