Name: Smoked haddock scotch eggs
Prep time: 10 min
Cook time: 30 min
Yield: 1
Cuisine: British
Ingredients: 1 large British Lion egg; 60g un-dyed smoked, skinned haddock fillet cut into small pieces; 60g cooked mashed potato; 1/2 tsp fresh dill, finely chopped; 1 tbsp plain flour, seasoned with salt and pepper; 1 large British Lion egg, beaten; 2 tbsp fresh breadcrumbs; Salt and pepper; 1 tbsp vegetable oil

Serves: 1
Prep: 10 mins
Cook: 30 mins

Makes one smoked haddock scotch egg. A recipe by Tom Daley.

Prep time: 10 minutes plus 30 minutes chilling time

Ingredients

1 large British Lion egg
60g un-dyed smoked, skinned haddock fillet cut into small pieces
60g cooked mashed potato
1/2 tsp fresh dill, finely chopped
1 tbsp plain flour, seasoned with salt and pepper
1 large British Lion egg, beaten
2 tbsp fresh breadcrumbs
Salt and pepper
1 tbsp vegetable oil

Method

Preheat the oven to 190C fan/ 200C.
Bring a small saucepan of water to the boil and boil the egg for 6 minutes. Cool under cold running water and peel off the shell.
In a bowl mash together the smoked haddock and mashed potato. Add the dill, season with salt and pepper and mix together. Roll the mixture into a ball.
On a lightly floured surface flatten the ball and place the peeled egg in the middle. Carefully mould the fish mixture around the egg making sure it is well sealed.
Place the flour, beaten egg and breadcrumbs into separate bowls. Roll the Scotch egg first in the flour, then in the beaten egg and finally in the breadcrumbs. Repeat this process a second time then chill the Scotch egg for 30 minutes.
Drizzle over the vegetable oil and bake in the preheated oven for 25-30 minutes or until golden brown.