James Mackenzie's sublime mackerel Scotch egg recipe makes a great pescatarian alternative to the classic pork snack. The coarsely chopped, piquant tartare sauce is a perfect accompaniment to the smoky and sweet mackerel.
Behind every strong man there’s a strong woman and never has that maxim rung truer than at the Michelin-starred Pipe and Glass, where talented chef-proprietor James Mackenzie resides with his equally capable front-of-house wife, Kate.
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Boil the eggs for 5 minutes, then refresh in ice-cold water. Peel and lay on a cloth to dry
4 small eggs
Place the mackerel, cream cheese, dill, capers and lemon zest in a food processor and pulse until only just blended – the mix should be nice and coarse
4 smoked mackerel fillets, skinned
2 tbsp of cream cheese
1/2 bunch of dill, chopped
1/2 lemon, zest only
1 tbsp of capers, chopped
Divide the mix into 4 and flatten out into round patty shapes - similar in dimension to burgers. Dust the eggs through flour, place one on each patty and carefully wrap the mix around the eggs. Place in the fridge to set for approximately 1 hour
Once set, remove from the fridge and pass each Scotch egg through the flour, egg and breadcrumbs to coat evenly. Set aside until needed
2 eggs, beaten
200g of breadcrumbs
100g of flour, plus extra for dusting
For the tartare sauce, roughly chop the capers and cornichons and place in a bowl with with the mayonnaise, parsley and shallot. Mix well, squeeze in a little lemon juice and reserve in the fridge
4 tbsp of capers
8 cornichons, small
4 tbsp of mayonnaise, rapeseed
2 tbsp of flat-leaf parsley
1 shallot, finely chopped
Deep-fry the Scotch eggs for 2-3 minutes at 180°C, until golden and crispy. Drain on kitchen paper and season with coarse sea salt
Serve the Scotch eggs warm with the tartare sauce
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