Mini Smoked Haddock Scotch Eggs With Asparagus Dippers Watercress Mayonnaise Recipes

MINI SMOKED HADDOCK SCOTCH EGGS WITH ASPARAGUS DIPPERS & WATERCRESS MAYONNAISE

Mini smoked haddock Scotch eggs with asparagus dippers & watercress mayonnaise image

Roll quail's eggs up in creamy smoked fish and potato for an impressive make-ahead weekend canapé or starter

Provided by Good Food team

Time 1h5m

Number Of Ingredients 13

Ingredients

16 asparagus spears , trimmed
400g potato , cut into chunks
400g skinned smoked haddock , cut into large chunks
16 quail eggs
25g butter
2 tbsp milk
50g plain flour
2 eggs , beaten
100g breadcrumb
sunflower oil , for frying
100g bag watercress
1 tbsp lemon juice
150ml mayonnaise

Steps:

For the Scotch eggs, tip the potatoes into a large pan and cover with water. Bring to the boil, then tip in the haddock and then the quail's eggs. Cook the eggs for exactly 2 mins, then remove them and cool under cold running water. Continue cooking the haddock until it flakes, and the potatoes until soft. Drain the fish and potatoes well, then mash with the butter and milk until you have a thick mash. Set aside to cool.
Meanwhile, peel the eggs. When everything is cool, pat out spoonfuls of mash mix and mould them around the eggs so that they are completely encased. Roll the covered eggs in the flour, then the beaten egg and finally the breadcrumbs. Chill for 1 hr to firm up, or overnight if you're assembling ahead.
For the watercress mayonnaise, blitz the watercress with the lemon juice until finely chopped, then stir through the mayonnaise. Blanch the asparagus for 4 mins, then drain under cold water. This can all be done a day in advance.
To serve, heat a good layer of sunflower oil in a frying pan. Fry the eggs until crisp on all sides, then drain on kitchen paper. Serve with the asparagus and watercress mayonnaise for dipping everything into.

Nutrition Facts : Calories 370 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 18 grams protein, Sodium 1.5 milligram of sodium

SMOKED HADDOCK, EGGS, AND SPINACH

Smoked Haddock, Eggs, and Spinach image

Make and share this Smoked Haddock, Eggs, and Spinach recipe from Food.com.

Provided by hectorthebat

Categories < 60 Mins

Time 54m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

10 g butter
400 g haddock
500 g spinach
3 eggs
310 g cheese sauce
50 g cheddar cheese
50 g breadcrumbs

Steps:

Preheat the oven to 190C/170C Fan/Gas 5. Grease a shallow ovenproof dish with the butter. Put the haddock fillets in another dish and sprinkle with 4tbsp water. Cover and cook in the oven for 30 minutes or until the fish flakes easily.
Meanwhile, put the spinach in a large nonstick frying pan with 2tbsp water and cook over a medium heat, moving it around the pan with a wooden spoon for 4-5 minutes, or until thawed. Drain in a sieve and transfer to the buttered dish. Drain any liquid from the fish, discard the skin and any bones and flake the flesh. Put the fish on top of the spinach.
Shell and slice the eggs and put on top of the fish in an even layer.
Warm the sauce and gently pour over the eggs. Sprinkle with the cheese and breadcrumbs. Bake for 10 minutes.

Nutrition Facts : Calories 424.9, Fat 21.7, SaturatedFat 10.1, Cholesterol 246.5, Sodium 1241.7, Carbohydrate 19.3, Fiber 3.7, Sugar 1.8, Protein 38.3

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