Chef Steve Warner of Two Step Restaurant and Cantina, 9840 W. Loop 1604 W., has given Scotch eggs a makeover. Instead of rolling the eggs in sausage, he has created a seafood coating that mixes salmon and shrimp together.
Two Step’s Seafood Scotch Egg
¼ pound fresh salmon fillet
1 ounce smoked salmon
¼ pound black peeled tiger prawns
1 teaspoon finely chopped chives
1 teaspoon salt
4 medium eggs, soft-boiled for 6 minutes
¾ cup flour seasoned
2 medium eggs beaten
¾ cup bread crumbs
1 quart vegetable oil
Dice salmon fillet, smoked salmon and tiger prawns, then chop finely. Mix together with chives and salt. When mixed, place in the fridge to chill for 30 minutes.
Peel soft-boiled eggs, being careful not to break. Take seafood mix out of the fridge and divide into four equal parts.
With wet hands, mold seafood mix around soft-boiled egg, making sure that the mix is equal thickness around the egg. When all eggs are covered with the seafood mix, place in the fridge on grease-proof paper for 30 minutes.
In three separate containers, you should have;
- Seasoned flour
- Beaten eggs
- Bread crumbs
Pass the seafood scotch eggs from flour to eggs then to bread crumbs.
Heat the oil in a fryer to 160 degrees. Put scotch eggs into the flyer and cook until golden brown. Take out and put into an oven tray and finish in an oven preheated to 200 degrees for 3 minutes.
Take out of the oven, cut in half and serve with green salad and caper relish.
Makes 4 eggs.
From Steve Warner/Two Step Restaurant and Cantina