Simmer pickle ingredients with 300ml of water in a pan.
Pour hot pickle over shallots and let sit for 24 hours.
Preheat your oven to 180°C.
Bake seasoned, foil-wrapped potatoes for one hour until soft.
Rice or mash cooled potato and keep warm under film.
Boil eggs for 3.5 minutes, chill in iced water, and peel.
Mix haddock, spring onions, chives, and enough potato to bind.
Flatten fish mix to 5mm thickness and wrap around each egg.
Dip eggs into whisked egg whites and coat with breadcrumbs.
Clean and dry Little Gem lettuce leaves in iced water.
Fry black pudding cubes in olive oil until crisp and drain.
Whisk mayonnaise with spices, chilli sauce, lemon, and Tabasco.
Fry scotch eggs at 180°C for two minutes until golden.
Toss lettuce with vinaigrette, black pudding, shallots, and chives.
Plaint curry mayonnaise onto plates and top with dressed salad.
Season eggs with rock salt and serve on the mayonnaise.