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FOOD
Smoked Mackerel Scotch egg & Tartar sauce,
serves 6
Scotch egg mix:
• 4 fillets smoked mackerel
(skins removed)
• 1 lemon (zest & juice)
• 2 Pinches white pepper ground
• 2 tsp English mustard
• 5 tbsp chives finely chopped
• 2 Mrs Elswood Haimisha pickled
cucumbers (finely chopped)
Breadcrumb crust:
• 150g plain flour
• 250g panko breadcrumbs
• 5 tbsp chopped chives
• 2 tbsp onion powder
• 1 tsp salt
Pickled eggs:
6 eggs, pickle juice
Egg mix:
4 eggs, splash of milk
Tartar sauce:
• 6 tbsp mayonnaise
• 2 tbsp chopped parsley
• 1 tbsp chopped tarragon
• 2 Mrs Elswood Haimisha pickled
cucumbers (chopped)
• 1 tbsp capers
• 1 lemon zest & juice
Method
1. In boiling water, place the eggs
and boil for 6 minute, then peel.
Submerge the eggs in the pickle
juice for 24 hours (if not pickling,
the eggs are ready to use)
2. Put all the ingredients for the
tartare sauce in a food processor
and blitz, then pop in the fridge
for later
3. Then, in the food processor, add
all the ingredients for the scotch
egg mix (except the chives and
pickles) then blitz to a paste. Put
in a bowl and fold in the pickles
and chives
4. On a table, make double sheets
of clingfilm to ensure its strong
enough and won't break (around
20cm square). Place the Scotch
egg mix on the sheets and spread
out enough to wrap the egg.
Place the egg on top and make
a ball around the egg using the
clingfilm, close them tight and
place in the freezer for 2 hours.
5. Prepare three bowls, one
containing the plain flour, the
other the breadcrumb crust
ingredients and thirdly the egg
mix (making sure to whisk).
6. Once the eggs are firm, open
the clingfilm and roll the eggs in
plain flour, followed by the egg
mix, then in the breadcrumbs.
Then roll once again in the egg,
followed by breadcrumbs, this
ensures the coating is thick and
won't break. Once coated, fry
the eggs at 160c for 6-7 minutes
whilst turning them to ensure an
even cook and colour.
Egg mayo with a twist
While the traditional recipe of boiled
egg, mashed and mixed up with a
good mayonnaise then seasoned
with salt and pepper is a simple
crowd pleaser, the best thing about
an egg mayo sandwich is the endless
possibilities for tweaking and
upgrading the recipe. For this one,
you add chunks of smoky bacon, a
teaspoon of Dijon mustard and diced
up gherkins into an egg mayo mix,
season with, black pepper and some
chopped parsley. Spread the filling
across a slice of buttered rye bread,
top with rocket and finish with the
second slice to complete this savoury
delight.
Recipe:
• 2 medium sized eggs
• 2 tbsp of good quality mayonnaise
• 2 rashers of smokey bacon, cooked
and chopped
• A handful of Mrs Elswood Burger
Gherkins, chopped
• 1 tsp of chopped parsley
• Salt and black pepper for seasoning
• 1 tsp of Dijon mustard (optional)
• A handful of rocket leaves
• 2 slices of rye bread, buttered
Let them rest for 3-4 minutes
and enjoy!
www.mrselswooduk.com