Smoked haddock brandade scotch eggs

00. Matt Tebbutt recipe template

Preparation time
1-2 hours

Cooking time
10 to 30 mins

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the scotch egg

  • 500ml/18fl oz full-fat milk
  • 100ml/3½fl oz double cream
  • few thyme sprigs
  • 1 bay leaf
  • 100ml/3½fl oz olive oil
  • 2 garlic cloves, peeled
  • 300g/10½oz smoked haddock
  • 2 free-range eggs
  • 300g/10½oz mashed potato
  • 150g/5½oz panko breadcrumbs
  • 1 lemon, zest only
  • 100g/3½oz plain flour
  • 2 free-range eggs, beaten
  • salt and freshly ground black pepper

For the mustard mayonnaise

  • 2 tbsp mayonnaise
  • 1 tbsp wholegrain mustard
  • 2 tsp Dijon mustard
  • squeeze lemon juice
  • 1 tsp roughly chopped tarragon

To serve

  • 1 tbsp tarragon leaves
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