Alaska Seafood

Alaska Salmon Scotch Egg with Curry Fennel & Scotch Bonnet Mayo

by Carniel Levy – Head Chef at Black Chefs Project

Ingredients

Serves 5

For the Scotch Egg

  • 2 tins (213g each) Alaska Pink Salmon – drained, skin & bones removed
  • 5 free-range eggs (for the centres)
  • 1 tbsp Dijon mustard
  • 1 tsp lemon juice
  • 1 tbsp fresh dill, chopped
  • 1 tbsp fresh parsley, chopped
  • 2 tbsp crème fraîche
  • Pinch of salt & black pepper
  • 100g plain flour (seasoned with salt & pepper)
  • 2 free-range eggs (for coating)
  • 150g panko breadcrumbs
  • Neutral oil, for frying

For the Fennel & Curry Mayo

  • 100g mayonnaise
  • 1 small fennel bulb, finely diced
  • 1 garlic clove, finely diced
  • ½ scotch bonnet pepper, seeds removed & finely diced
  • ½ tsp curry powder
  • 1 tbsp fresh chives, chopped
  • 1 tsp lemon juice
  • Pinch of salt

Method

  1. Place the 5 eggs into gently boiling water and cook for 6 minutes. Remove immediately and plunge into ice water to stop the cooking process. Once cool, carefully peel and set aside.
  2. Drain the Alaska salmon thoroughly and place into a bowl.
  3. Add the Dijon mustard, lemon juice, dill, parsley, crème fraîche, and a pinch of salt and black pepper.
  4. Mix gently until combined, then refrigerate for 10 minutes to firm up.
  5. Divide the salmon mixture into 5 equal portions.
  6. Flatten one portion in your hand, place a boiled egg in the centre, and gently mould the salmon mix around it to completely encase the egg.
  7. Repeat with the remaining eggs.
  8. Prepare three bowls:
  • Seasoned flour
  • Beaten eggs
  • Panko breadcrumbs
  1. Roll each salmon-wrapped egg in the flour first, then dip into the beaten egg, and finally roll in panko to coat evenly.
  2. Heat neutral oil in a deep pan to 170°C.
  3. Carefully lower each Scotch egg into the oil and fry for 3–4 minutes, turning occasionally, until golden brown and crisp. Remove and drain on kitchen paper.
  4. In a small pan, heat a little oil and gently cook the fennel, garlic, and scotch bonnet with the curry powder until softened but not browned.
  5. Allow to cool, then stir through the mayonnaise, lemon juice, and chopped chives. Season to taste with a little salt.
  6. Spoon some fennel & curry mayo onto a plate.
  7. Halve a Scotch egg to reveal the soft yolk, place on top, and garnish with a sprinkle of fresh herbs.

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