Upgrade your picnic with these reinvented smoked haddock scotch eggs. These pack away favourites will brighten up any al fresco feast.
Put the eggs into a pan of boiling water, ensuring they are fully covered. Cook for 6 minutes then blanch in ice-cold water.
Blitz 150g (5oz) cod fillets in a food processor. Add 1 egg white and blitz to a purée. Add 60ml (2 1⁄2fl oz) double cream and a pinch of salt.
Put 400ml (11fl oz) semi-skimmed milk and 150g (5oz) undyed, smoked haddock in a pan and cook through. Remove the haddock and flake. Leave to cool, then stir through the purée. Add a sprig of chopped tarragon, the juice of half a lemon and season to taste.
Dust each egg with plain flour. Take a handful of the fish mixture and use clingfilm to shape it around each egg. Twist the clingfilm to seal. Then chill for 2-3 hours until set.
Line up 3 bowls. In one put 2 tbsp plain flour, in another put 1 whisked egg white, and in the third put 25g (1oz) golden breadcrumbs. Remove the clingfilm, then coat the ball in flour, dip in egg white then fully coat with breadcrumbs. Repeat with the remaining eggs.
Heat 1 litre (1 3⁄4pt) vegetable oil in a small saucepan to medium-hot, or until breadcrumbs dropped in sizzle on contact with the oil.
Carefully lower each Scotch egg into the oil and cook for 5 minutes, or until golden brown. It’s best to cook no more than two at a time. Remove with a slotted spoon and drain on kitchen paper. Leave to cool before serving.
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