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Lemon and dill flavoured salmon with a gooey runny egg in the middle and crispy outer crumb...delicious! This recipe is great hot or cold and ideal for buffets, picnics or packed lunches.
preheat the fryer to 180°C and bring a pan of salted water to the boil.
blitz the salmon with dill, lemon and seasoning until it just forms a paste.
place the eggs in the boiling water for 6 minutes.
drain the saucepan and cool the eggs under cold water until egg shells feel cold.
peel the shell off the eggs by tapping on the table and rolling.
put the flour onto a plate and season well, whisk the egg and milk together in a bowl and blitz the bread up to make fine breadcrumbs.
wrap a layer of the salmon mix around each egg so that it is completely enclosed. It should be about a 1cm thick. Clean but wet hands help make this easier.
roll in the flour, dunk in the egg and then the breadcrumbs so that the egg is coated.
place the eggs in a fryer for a few minutes until they are golden brown. you might have to do this in batches.
slice in half to serve hot or cold on a bed of watercress, the salmon should be cooked and the egg should still be just slightly runny.