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Smoked Haddock Scotch Egg with a Black Pudding and Pickled Onion Salad

Gourmet smoked haddock scotch eggs served with crispy black pudding, pickled shallots, and a zesty curry mayonnaise garnish.

SeafoodGourmetDeep FriedPicnicSmoked HaddockScotch Egg
Estimated Nutrition
Calories
710.1
kcal / serving
2840.4 kcal total
Carbs
52.7g
per serving
210.6 g total
Fat
39.6g
per serving
158.2 g total
Protein
35.7g
per serving
142.8 g total
Cook Time
75
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
100
g
Sugar
For the pickle
CondimentsSauces
100
g
White Wine Vinegar
For the pickle
1
ml
Vinaigrette Dressing
To taste
35
g
Sweet Chilli Sauce
For the fish mix
100
g
Mayonnaise
Preferably fresh
30
ml
Sweet Chilli Sauce
For the curry mayo
3
drop
Tabasco
Dairy
4
piece
Free-Range Eggs
Small Bantam style
2
piece
Free-Range Egg Whites
Lightly whisked
Fruits
0.5
piece
Lemon
Juice only
1
piece
Lemon Juice
To taste
GrainsCereals
200
g
Japanese Panko Breadcrumbs
For coating
Meat
70
g
Black Pudding
Chopped into 1cm cubes
NutsSeeds
20
g
Fresh Chives
Snipped
5
g
Fresh Chives
Chopped
10
g
Mild Curry Powder
Such as korma
2
g
Turmeric
OilsFats
25
g
Olive Oil
For the pickle
15
ml
Olive Oil
For frying
Seafood
350
g
Smoked Haddock
Chopped into cubes
Vegetables
2
piece
Banana Shallots
Sliced thinly into rings
2
piece
Little Gem Lettuces
Cut in half and root removed
2
piece
Baking Potatoes
Large
3
piece
Spring Onions
Finely chopped

Method

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