Salmon Scotch Eggs

Scotch eggs with a twist - using tiny quaill eggs, fresh herbs and 50/50 fresh and smoked salmon.

Ingredients:

12 quail eggs - older ones will be easier to peel!
6 oz fresh salmon
6 oz smoked salmon - finely chopped
2 tspn chopped chervil
a good pinch of cayenne
½ tspn horseradish sauce
salt and black pepper to taste

For coating:

plain flour
2 eggs - beaten
Panko breadcrumbs

Method:

1. Bring a saucepan of water to the boil, carefully drop in the quail eggs and cook for 1 minute. Remove and plunge into iced water. Peel and chill.

2. Place the fresh salmon in a food processor and blitz to a paste. Stir in the other ingredients. Chill for 30 minutes.

3. Divide the salmon mix into 12. Roll into balls then flatten until wide enough to wrap the eggs. Place the egg in the centre, gently wrap the mix around and press to seal the join.

4. Carefully roll in flour, dip in beaten egg then roll in the breadcrumbs. Chill for 15 minutes then repeat the process for an extra crunchy coating.

5. Pre-heat your deep-fryer to 170°c and cook the eggs until crisp and golden.

If you are feeling flush try replacing half of the salmon with fresh white crab meat. Amazing.