Scottish salmon Scotch eggs with pickled beetroot

Serves 2


for the scotch egg
2 free-range eggs
100g salmon fillet, finely chopped
75g smoked salmon, finely chopped
1 tbsp fresh dill, chopped
1/2 lemon, juice only
Maldon sea salt
freshly ground black pepper
100g plain flour
1 free-range egg, beaten
100g homemade breadcrumbs
vegetable oil for frying

for the pickled beetroot
1 or 2 fresh purple beetroot
50ml white wine vinegar
20ml water
50g caster sugar


For the pickle, Place the beetroot/sin a saucepan and cover with water. Bring to the boil and simmer for 30 minutes; or until tender. Leave to cool before peeling and dicing. transfer to a bowl.

Heat the vinegar, water and sugar in a saucepan until the sugar has dissolved. Simmer for 5 minutes before pouring over your little cubes of beetroot. Leave to cool; then. place in the fridge to chill.

Boil 2 eggs for 4 minute; drain and refresh in cold water. Refresh again and carefully peel the eggs: set aside.

Mix the mix together in a bowl with the lemon juice. Add the dill and season with salt and freshly ground pepper.

Take a handful of the mixture and flatten it out (if you wet your hands it won't stick so much). place the boiled egg in the centre and bring the rest around the egg to cover; adding extra if needed. Press firmly to seal. Dust with flour; then dip in the beaten egg and roll in the breadcrumbs.

Half-fill a deep pan with vegetable oil and heat to 180ºC. Carefully drop the Scotch eggs into the oil and cook for 2-3 minutes; or until golden brown. Remove with a slotted spoon and drain on a piece of kitchen paper.

Plate up. I served these on a bed of wilted spinach and Hollandaise sauce.