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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.
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
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
4
Once set, remove from the fridge and pass each Scotch egg through the flour, egg and breadcrumbs to coat evenly. Set aside until needed
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
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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Smoked mackerel Scotch eggs with tartare sauce
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