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SMOKED MACKEREL SCOTCH EGGS

Scotch eggs wrapped in sausagemeat are a pub classic – here, the eggs are wrapped in a horseradish, parsley and potato mix speckled with smoked mackerel.

MAKES 4

4 eggs
115g smoked mackerel, skinned
250g cooked mashed potato
25g fresh breadcrumbs
4tbsp chopped parsley
15g fresh horseradish,
peeled and grated
Zest and juice of ½ lemon
Salt and freshly ground
black pepper
2tbsp plain flour
1 egg, beaten
60g fresh breadcrumbs
100ml vegetable oil

1 Add the eggs to a saucepan of water, bring to the boil, then simmer for 6min. Drain, crack the shells slightly and put the eggs back into cold water, before peeling away the shells. Set the eggs aside on a plate.

Flake the mackerel into small pieces with two forks, then add to a bowl with the potato, breadcrumbs, parsley, horseradish, lemon zest