Scotch eggs, traditionally hens’ eggs wrapped in sausage mince, crumbed and deep-fried, are popular picnic fare in the United Kingdom. This seafood version uses quail eggs and Salmon mince to create a delicious cocktail-sized treat.
24 quail eggs
1 teaspoon caraway seeds, lightly crushed
700g piece Salmon fillet, skin off, bones removed, chopped
Salt flakes, to taste
2 cups fresh breadcrumbs (see notes)
Vegetable oil, for deep-frying
Whole-egg mayonnaise, for serving (see notes)
Boil eggs for 2 minutes then refresh in iced water and peel them.
Fry caraway seeds in a dry frying pan for a few minutes until aromatic. Place in food processor with Salmon and salt and blend into a coarse paste. Divide paste into 24 pieces and wrap each piece around a quail egg. Roll in breadcrumbs.
Heat oil in a wok or deep-fryer to 180°C.
Deep-fry eggs, in batches, for 3-4 minutes, until golden. Drain on paper towel, sprinkle with salt and serve with mayonnaise.
To make fresh breadcrumbs, pulse day-old bread in a food processor until finely crumbed. It’s a great way to use up stale bread and you can keep them in the freezer to use whenever breadcrumbs are required.
If you don’t want to make your own mayonnaise, use one made from whole eggs, such as S&W or Thomy.