British classic scotch eggs are picnic food and pub food. Traditionally made with sausage mince, but now they come in different fillings and flavours. Here, my scotch eggs are starter/main course with cured salmon and fennel and orange salad.
The smoked salmon was cured with star anise, fennel seed, orange zest, sugar and salt. For this recipe, you don't need to cure the salmon overnight, just leave it in the fridge for 12 hours, rinse the salt away, and the cured salmon is ready to eat.
As for the scotch eggs, cook for 5 minutes in boiling water and remove from heat. Then you coat breadcrumb and deep fry them. You want to have soft runny yolk when cut, so it is important not to over cook your eggs. You can use quail eggs if you like but I must let you know it is not an easy task to peel small and slippery soft quail eggs. Check out my other Scotch Eggs with Thai Red Curry Paste here.
Fennel and orange make great salad combination and is very nice with the orange cured salmon.
Scotch Eggs with Orange Cured Salmon
Adapted from Cuisine Magzine
2 star anise
1 teaspoon fennel seeds
1 teaspoon coriander seeds
200g rock salt
zest of 1 orange
200g piece salmon fillet, trimmed and cleaned
- Grind the star anise, coriander seeds and fennel seeds in a mortar and pestle. Mix together with the salt and sugar then zest the orange over the salt mix, so that the mix catches all the orange's spray and oils. Mix well to combine.
- Place some salt mix on a tray then place the salmon top. Cover with the remaining salt mix then wrap tightly in cling film and refrigerate for 12 Hours. Wash the salt mix off well and pat the salmon dry. Slice into strips.
250g smoked salmon trimmings
50g smoked salmon (cured salmon)
zest of 1/4 lemon (1/2 tbsp lemon juice)
5g chopped parsley (dill)
pinch of sweet smoked paprika
1 cup plain flour
1 1/2 cups breadcrumbs (panko)
vegetable for frying
- Bring a deep saucepan of water to a rapid boil then add 6 eggs and boil for exactly 5 minutes.
- Remove and place into a bowl of iced water to cool. When cooled, carefully peel then reserve until ready to use.
- Put both the salmon trimmings and paprika
smoked salmon(cured salmon and dill)in a food processor and blend with a good pinch of salt until a nice smooth paste forms. Transfer to a bowl and mix in the parsley, salt and paprika. Lay a sheet of plastic wrap on a bench then put the salmon in the middle of it. Cover with another sheet of plastic wrap then gently roll out with a rolling pin until you have a thin sheet of salmon. Remove the top sheet sheet of plastic wrap and cut the salmon into 6 squares. Carefully wrap each egg in a square of salmon, pressing it on so that the eggs are well coated.(rest in the fridge until ready for deep frying) Preheat the oven to 170Cand heat a deep fry to 170C. Put the remaining eggs in a bowl and beat lightly. Put the flour on a small plate and the coated eggs in flour then dip in the egg mix and finally coat with breadcrumbs, pressing them on gently.
- Deep-fry the eggs until golden then drain on kitchen paper.
Put in the oven for 5 minutes, just to make sure that the yolks are warmed through. Season and serve.
Linking this post to Little Thumbs Up 'Eggs' hosted by Baby Sumo of Eat Your Heart Out, organised by Zoe from Bake for Happy Kids and Doreen from My little favourite DIY
Therefore go and make disciples of all nations, baptizing them in the name of the Father and of the Son and of the Holy Spirit, and teaching them to obey everything I have commanded you.
The Bible has commanded us to put our faith in action. For the past two weeks, Sunday school children learned to share the Gospel message, sing the Wordless Book song, do a Wordless book puzzle and knot Wordless strings bracelets.
Wordless Book Song
BLACK My heart was dark with sin Until the Saviour came in (Romans 3:23)
RED His precious blood, I know Has washed me white as snow(1 Corinthians 15:3-4)
WHITE And in God's Word I'm told(John 3:16)
YELLOW I'll walk the streets of gold, (John 1:12)
GREEN To grow in Christ each day ,I read my Bible and pray(Hebrews 13:5)