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Smoked haddock Scotch eggs recipe

Smoked haddock Scotch eggs recipe

6 ratings

Upgrade your picnic with these reinvented smoked haddock scotch eggs. These pack away favourites will brighten up any al fresco feast. See method

  • Makes 4 Scotch eggs
  • 45mins cooking and prep time, plus 3hrs chilling time
  • 443 calories / serving


  • 4 eggs, plus 2 egg whites
  • 150g (5oz) cod fillets
  • 60ml (2 1/2fl oz) double cream
  • pinch of salt
  • 400ml (11fl oz) semi-skimmed milk
  • 150g (5oz) undyed, smoked haddock
  • sprig of chopped tarragon
  • juice of half a lemon
  • 2 tbsp plain flour, plus extra for dusting
  • 25g (1oz) golden breadcrumbs
  • 1 litre (1 3/4pt) vegetable oil
If you don't have cod, try using another white fish

Each serving contains

  • Energy

  • Fat

    33g 47%
  • Saturates

    10g 51%
  • Sugars

    5g 6%
  • Salt

    1.5g 26%

of the reference intake
Carbohydrate 15g Protein 23.7g Fibre 0.4g


  1. Put the eggs into a pan of boiling water, ensuring they are fully covered. Cook for 6 minutes then blanch in ice-cold water.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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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