Smoked Haddock Scotch Egg with a Black Pudding and Pickled Onion Salad
Gourmet smoked haddock scotch eggs served with crispy black pudding, pickled shallots, and a zesty curry mayonnaise garnish.
Estimated Nutrition
Calories
710.1
kcal / serving
2840.4 kcal total
Carbs
52.7g
per serving
210.6 g total
Fat
39.6g
per serving
158.2 g total
Protein
35.7g
per serving
142.8 g total
Cook Time
75
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
100
g
Sugar
For the pickle
CondimentsSauces
100
g
White Wine Vinegar
For the pickle
1
ml
Vinaigrette Dressing
To taste
35
g
Sweet Chilli Sauce
For the fish mix
100
g
Mayonnaise
Preferably fresh
30
ml
Sweet Chilli Sauce
For the curry mayo
3
drop
Dairy
4
piece
Free-Range Egg
Small Bantam style
2
piece
Free-Range Egg Whites
Lightly whisked
Fruits
0.5
piece
Lemon
Juice only
1
piece
Lemon Juice
To taste
GrainsCereals
200
g
Japanese Panko Breadcrumbs
For coating
Meat
70
g
Black Pudding
Chopped into 1cm cubes
NutsSeeds
Seafood
350
g
Smoked Haddock
Chopped into cubes
Vegetables
2
piece
Banana Shallot
Sliced thinly into rings
2
piece
Little Gem Lettuce
Cut in half and root removed
2
piece
Baking Potatoes
Large
3
piece
Spring Onion
Finely chopped
Method
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16