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Haddock Scotch Eggs With Vindaloo Mango Mayo

  • Seafood
TimeEuropean
Haddock Scotch Eggs With Vindaloo Mango Mayo

A deliciously different take on the traditional meat wrapped egg. The fabulously smoky flavours of the haddock work especially well with the sweetness of the mango and the spice of the vindaloo!

ingredients

FOR THE SCOTCH EGGS

  • 4 large baked potatoes
  • 6 fillets smoked cooked haddock 750g
  • 8 med eggs
  • 2 tbsp creme fraiche
  • 1 tbsp capers, chopped
  • 2 large Cornichons, chopped
  • 1 tbsp Dijon mustard
  • 2tbsp sweet chilli sauce
  • small bunch of parsley, chopped
  • half a lemon, zest and juice
  • bunch of spring onions, finely sliced
  • small bunch of dill, chopped
  • Bread Crumbs

FOR THE MAYO

  • 300ml mayo
  • 1 Tbsp Voodoo Mango
  • Vindaloo Seasoning
  • Juice of ½ a lemon

Buy the items

Voodoo Mango Hot Sauce
Voodoo Mango Hot Sauce
150ml £4.95
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Thai Ger Style Sweet Chilli & Garlic Sauce
Thai Ger Style Sweet Chilli & Garlic Sauce
300ml £5.50
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Directions

  1. Bake the potatoes first, then push through a ricer
  2. While the potato is cooling boil your eggs - boil for 4 minutes
  3. Once the potato mix is cooled, cover the eggs in the potato mix
  4. Mix the cooked smoked haddock, creme fraiche, capers, cornichons, mustard, chilli sauce, parleys, lemon zest and dill with a squeeze of lemon
  5. Dust the potato covered eggs with flour and then cover with the haddock mixture
  6. make sure it’s all chilled right down then pane an chill again before cooking
  7. Cooked in 180C vegetable oil for 3 minutes then 5 minutes in 190C oven.

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