MCCONNELLS SALMON SCOTCH EGG, AVOCADO, TOMATO AND CAPER SALSA, WATERCRESS SALAD
>6 boiled eggs
>500g McConnells smoked salmon
>75 g crème fraiche
>zest & juice of ½ lime
>2 tbsp chopped chives
>5g freshly grated horsedadish
>Maldon sea salt & ground black pepper (S&P) pinch?
For bread crumb:
>plain flour, egg, milk & panko bredcrumbs
1.Bring a pan of water to the boil, andd 6 eggs to boiling water and leave for 5.5mins, refresh in ice water and peel
2.Blend all other ingredients in a food processor until a smooth paste forms, & refrigerate for 2 hours
3.Roll mix into 75g balls, and then flatten to 1 cm thick
4.Place boiled egg in the centre and mould salmon mix around the egg
5.Whisk egg and milk to make an egg wash.
6.Dip the egg mould in egg wash, then again in flour, then again in breadcrumb
7. Deep fry in hot oil until golden brown and then move to a hot oven at 180 degrees for 4 mins
>One ripe avocado peeled and diced
>½ red onion finely diced
>½ red chilli finely diced
>Juice & zest of 1 lime
>2 tbsp baby capers
>12 vine cherry tomatoes cut in quarters
>extra virgin olive oil
1.Mix all salsa ingredients (except for avocado) in a bowl and leave in fridge for 2 hours to allow flavours to blend.
2. Add diced avocado to the salsa mix when serving
Serve in a shallow bowl, lay the scotch egg on a generous base of salsa.
Dress with picked baby watercress leaves.