Recipe: Salmon Scotch Eggs


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.


  • 2 l vegetable oil
  • 2 fillet(s) salmon
  • 3 sprig(s) fresh dill
  • 1 small lemon, zested
  • 4 medium sized eggs
  • 1 handful(s) flour
  • 1 egg, beaten
  • 1 splash(es) milk
  • 2 slice(s) stale bread
  • 1 handful(s) fresh watercress
preheat fryer & boil water

Step 1

Preheat Fryer & Boil Water

Preheat the fryer to 180°C and bring a pan of salted water to the boil.

blitz salmon mix

Step 2

Blitz Salmon Mix

Blitz the salmon with dill, lemon and seasoning until it just forms a paste.

boil eggs and deshell

Step 3

Boil Eggs And Deshell

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.

assemble the eggs

Step 4

Assemble The Eggs

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.

fry scotch eggs

Step 5

Fry Scotch Eggs

Place the eggs in a fryer for a few minutes until they are golden brown. you might have to do this in batches.

serve them!

Step 6

Serve Them!

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. Makes 2

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