Makes 4
Ingredients
- 200g (7 oz) hot-smoked peppered mackerel fillet
- a small handful of chives, finely sliced
- 50g (1¾ oz) full-fat cream cheese
- 2 teaspoons horseradish sauce
- finely grated zest of ½ lemon and a squeeze of juice
- 300g (10½ oz) cooked mashed potato
- 4 eggs
- sunflower oil, for deep-frying
- sea salt and freshly ground black pepper
For the coating
- 100g (3½ oz) plain (all-purpose) flour
- 2 eggs, beaten
- 150g (5½ oz) coarse fresh white breadcrumbs
Method
Remove the skin from the mackerel and break it into chunks. Place the chunks in the bowl of a food processor, along with the chives, cream cheese, horseradish and lemon zest and juice. Pulse several times to break the mackerel down. Add the mashed potato and pulse again to combine. Try not to over-work it at this point. Season the mixture with salt and pepper and place in the fridge to cool.
Bring a pan of water to a boil, add the 4 eggs and cook for 6 minutes. Drain the eggs and run them under the cold tap until cool enough to handle (this also stops them cooking). Carefully shell them.
Divide the smoky mackerel mixture into 8 equal portions, then shape each portion into a rough disc, about 6cm (2½ in) in diameter. Place a disc in the palm of your hand, set a boiled egg in the middle, then top with a second disc. Mould the smoked mackerel and potato around the egg, sealing the joins well. Repeat this process with the remaining eggs and discs.
For the coating, set out three shallow bowls. Put the flour into one bowl and season it with salt and pepper. Pour the eggs into the next. Tip the breadcrumbs into the third.
Coat each Scotch egg with seasoned flour. Next, dip it in the beaten egg and finally roll it in the breadcrumbs. Chill the eggs until you’re ready to cook them.
Heat a 5–7cm (2–2¾ in) depth of sunflower oil in a deep pan to 175°C (347°F) on a cooking thermometer, or until hot enough to turn a few breadcrumbs golden in 30–40 seconds. A couple at a time, lower the coated eggs into the oil and fry them for 6–8 minutes, turning regularly until golden and crisp all over. Drain on kitchen paper and leave to cool before eating.
