Salmon Scotch Egg

Salmon Scotch Egg
  • Serves 4
  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Nutritional Information: Calories 371 Fat 10g Sodium 400mg


  • 4 x 100g skinless salmon fillets
  • 4 x quail's eggs
  • 125 g seasoned plain flour
  • 1 x beaten egg
  • 125 g breadcrumbs
  • salt and freshly ground pepper
  • sunflower oil for frying
  • 1 x deep fat fryer


  1. 1

    Gently place the quails eggs into boiling water and boil for 1 ½ minutes for soft boiled eggs, 2 ½ minutes for hard boiled, run under cold water until cooled then peel the eggs

  2. 2

    Place the salmon into a food processor, season and pulse until it forms a paste. Divide into 4 portions

  3. 3

    Put the flour onto a plate and roll the eggs in the flour then carefully mould the salmon paste around each egg to form the shape of an egg

  4. 4

    Roll the covered eggs in seasoned flour, then into the beaten egg, and finally toss in the breadcrumbs

  5. 5

    Fill a deep fat fryer with the sunflower oil

  6. 6

    Heat the oil to 180c (350f), to test if the oil is hot enough place a piece of bread into the oil and when it starts to sizzle the oil will be hot enough

  7. 7

    Gently lower the eggs into the hot oil with a slotted spoon and fry turning the eggs in the oil from time to time for about 5 minutes until they are golden brown

  8. 8

    Remove the eggs from the oil and drain on kitchen pepper and allow to cool


Although we are all used to the sausage and egg version of this recipe, using quails eggs and fresh salmon produces an unusual and delicious picnic snack or a light supper with salad.