Mrs Elswood Smoked Mackerel Scotch egg & Tartar sauce 

Traditional Scottish Eggs with a twist

Serves 6

Scotch egg mix:

4 fillets smoked mackerel (skins removed)
1 lemon (zest & juice)
2 Pinches white pepper ground
2tsp English mustard
5tbsp chives finely chopped
2 Mrs Elswood Haimisha pickled cucumbers (finely chopped)

Pickled eggs:
6 eggs
Pickle juice

Breadcrumb crust:
150g plain flour
250g panko breadcrumbs
5tbsp chopped chives
2tbsp onion powder
1tsp salt

Egg mix:
4 eggs
Splash of milk

 For the tartar sauce:

6tbsp mayonnaise

2tbsp chopped parsley

1tbsp chopped tarragon

2 Mrs Elswood Haimisha pickled cucumbers (chopped)

1tbsp capers

1 lemon zest & Juice

In boiling water, place the eggs and boil for 6 minute, then peel

Submerge the eggs in the pickle juice for 24 hours (if not pickling, the eggs are ready to use)

Put all the ingredients for the tartare sauce in a food processor and blitz, then pop in the fridge for later

Then in the food processor, add all the ingredients for the scotch egg mix (except the chives and pickles) then blitz to a paste

Put in a bowl and fold in the pickles and chives

On a table, make double sheets of clingfilm to ensure its strong enough and wont break (around 20cm square)

Place the Scotch egg mix on the sheets and spread out enough to wrap the egg

Place the egg on top and make a ball around the egg using the clingfilm, close them tight and place in the freezer for 2 hours.

Prepare three bowls, one containing the plain flour, the other the breadcrumb crust ingredients and thirdly the egg mix (making sure to whisk).

Once the eggs are firm, open the clingfilm and roll the eggs in plain flour, followed by the egg mix, then in the breadcrumbs

Then roll once again in the egg, followed by breadcrumbs, this ensures the coating is thick and wont break

Once coated, fry the eggs at 160c for 6-7 minutes whilst turning them to ensure an even cook and colour.

Let them rest for 3-4 minutes and enjoy!