Salmon scotch eggs

Panko is a Japanese variety of breadcrumbs, perfect in this salmon scotch eggs recipe by Woman's Day. They're more crispy, less dense and last longer than conventional bread crumbs.

  • 20 mins preparation
  • 8 mins cooking
  • Makes 6
  • Print


Salmon scotch eggs
  • 8 eggs
  • 415 gram can red salmon, drained, flaked
  • 300 gram potatoes, peeled
  • 1 small red onion, finely chopped
  • 2 tablespoon chopped parsley
  • 1 tablespoon finely chopped capers
  • 1 tablespoon finely chopped parsley
  • 2 teaspoon lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1/2 cup plain flour
  • 1/2 cup panko breadcrumbs
  • 1/4 cup oil
  • mayonnaise, to serve


Salmon scotch eggs
  • 1
    Bring a large saucepan of salted water to the boil. Cook potatoes 18-20 minutes, or until very tender. Mash well. Set aside to cool slightly.
  • 2
    Meanwhile, place 6 eggs in large saucepan. Cover with water. Bring to the boil on high, stirring once. Reduce heat to medium; simmer 5-6 minutes. Cool under cold water. Crack shells in several places; peel. Set aside.
  • 3
    In a large bowl, combine salmon, potato, onion, parsley, capers, gherkin, lemon juice and zest. Season to taste; mix well. Divide into 6 even portions. Mould each portion around one peeled egg.
  • 4
    Beat remaining eggs in a shallow dish. Toss coated eggs in flour, followed by egg, then roll in breadcrumbs to coat. Place on a tray; chill 15 minutes.
  • 5
    Heat oil in large frying pan on high. Cook eggs 6-8 minutes, turning until golden. Drain on paper towel. Serve hot or cold, with mayonnaise.

More From Women's Weekly Food