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Prep 40 minutes
Total 2 hours
Serves
US | Metric
Ingredients
  • 1 tbsp olive oil
  • 2 large banana shallot, peeled and finely chopped
  • 6 eggs, at room temp
  • 200 g cooked small Atlantic prawns
  • 250 g smoked cod or haddock, skinned
  • 1 tbsp dill, chopped
  • 1 lemon, zest only
  • 1 pinch of cayenne pepper
  • ¼ tsp grated nutmeg
  • 100 g plain flour
  • 2 eggs, beaten
  • 150 g dried breadcrumbs
  • 1 litre sunflower oil
  • flaked sea salt
Seafood scotch eggs Seafood scotch eggs

Seafood scotch eggs

A proper picnic isn’t complete without a scotch egg, and these prawn and smoked fish ones taste so good, you’ll want to go on a picnic every day. This isn’t the quickest of recipes to make, but the end result is well worth it.


Heat the oil in a saucepan and gently sauté the shallots until they have softened but not coloured. Tip into a food processor and leave to cool for a few minutes. 


Meanwhile, bring a pan of water to the boil then add the eggs, ensuring they are fully covered in the boiling water. Boil the eggs for 6 minutes, then remove and put them in a bowl of iced water to stop them cooking further. 


Add the prawns, smoked fish, dill, lemon zest, spices and a pinch of salt to the shallots. Blend until you have a coarse paste. 


Peel the eggs and roll each one in flour.


Divide the seafood mixture into six and, with floured hands, roll each portion into a ball then flatten into a disc.


Put a disc into the palm of your hand, then place a floured egg on top of the seafood disc. Wrap the mixture around the egg, so it is evenly covered. Repeat with the remaining eggs. 


Line up the remaining flour, the beaten eggs and the breadcrumbs in separate bowls and coat each of the seafood-coated eggs in flour, then egg, and finish by coating in breadcrumbs. Chill in the fridge for about 1 hour.


Fill a deep, heavy-based pan or wok three-quarters full with sunflower oil, then heat to 180℃ , or until a cube of bread turns golden brown in 30–40 seconds.


Deep-fry the eggs, two at a time, for 5–6 minutes, until deep golden. You may need to turn them to brown evenly. Drain on kitchen paper while you cook the rest. 


Serve the scotch eggs hot or leave to cool, chill in the fridge and serve cold.

Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.

Seafood scotch eggs

A proper picnic isn’t complete without a scotch egg, and these prawn and smoked fish ones taste so good, you’ll want to go on a picnic every day. This isn’t the quickest of recipes to make, but the end result is well worth it.

favorite
print
rate
Prep 40 minutes
Total 2 hours
Serves
US | Metric
Ingredients
  • 1 tbsp olive oil
  • 2 large banana shallot, peeled and finely chopped
  • 6 eggs, at room temp
  • 200 g cooked small Atlantic prawns
  • 250 g smoked cod or haddock, skinned
  • 1 tbsp dill, chopped
  • 1 lemon, zest only
  • 1 pinch of cayenne pepper
  • ¼ tsp grated nutmeg
  • 100 g plain flour
  • 2 eggs, beaten
  • 150 g dried breadcrumbs
  • 1 litre sunflower oil
  • flaked sea salt

Heat the oil in a saucepan and gently sauté the shallots until they have softened but not coloured. Tip into a food processor and leave to cool for a few minutes. 


Meanwhile, bring a pan of water to the boil then add the eggs, ensuring they are fully covered in the boiling water. Boil the eggs for 6 minutes, then remove and put them in a bowl of iced water to stop them cooking further. 


Add the prawns, smoked fish, dill, lemon zest, spices and a pinch of salt to the shallots. Blend until you have a coarse paste. 


Peel the eggs and roll each one in flour.


Divide the seafood mixture into six and, with floured hands, roll each portion into a ball then flatten into a disc.


Put a disc into the palm of your hand, then place a floured egg on top of the seafood disc. Wrap the mixture around the egg, so it is evenly covered. Repeat with the remaining eggs. 


Line up the remaining flour, the beaten eggs and the breadcrumbs in separate bowls and coat each of the seafood-coated eggs in flour, then egg, and finish by coating in breadcrumbs. Chill in the fridge for about 1 hour.


Fill a deep, heavy-based pan or wok three-quarters full with sunflower oil, then heat to 180℃ , or until a cube of bread turns golden brown in 30–40 seconds.


Deep-fry the eggs, two at a time, for 5–6 minutes, until deep golden. You may need to turn them to brown evenly. Drain on kitchen paper while you cook the rest. 


Serve the scotch eggs hot or leave to cool, chill in the fridge and serve cold.

Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.