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Haddock Scotch Eggs With Vindaloo Mango Mayo
Haddock Scotch Eggs With Vindaloo Mango Mayo
Nick Hook
Rated 5.0 stars by 1 users
Category
Fish
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
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4 large baked potatoes
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6 fillets smoked cooked haddock 750g
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8 med eggs
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2 tbsp creme fraiche
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1 tbsp capers, chopped
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2 large Cornichons, chopped
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1 tbsp Dijon mustard
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2tbsp sweet chilli sauce
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small bunch of parsley, chopped
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half a lemon, zest and juice
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bunch of spring onions, finely sliced
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small bunch of dill, chopped
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Bread Crumbs
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300ml mayo
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1 Tbsp Voodoo Mango
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Vindaloo Seasoning
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Juice of ½ a lemon
For The Scotch Eggs
For The Mayo
Directions
Bake the potatoes first, then push through a ricer
While the potato is cooling boil your eggs - boil for 4 minutes
Once the potato mix is cooled, cover the eggs in the potato mix
Mix the cooked smoked haddock, creme fraiche, capers, cornichons, mustard, chilli sauce, parleys, lemon zest and dill with a squeeze of lemon
Dust the potato covered eggs with flour and then cover with the haddock mixture
make sure it’s all chilled right down then pane an chill again before cooking
Cooked in 180c vegetable oil for 3 minutes then 5 minutes in 190 oven.