LJ fairburn Poultry


Smoked Salmon Scotch Eggs

Serves 6

Preparation time: 20 minutes
Cooking time: 25 minutes


  • 250g floury potatoes, peeled and cut into large chunks
  • 5 Fairburn’s eggs
  • 180g cream cheese
  • 200g smoked salmon, finely chopped
  • 2 tbsp fresh dill, roughly chopped
  • Zest of 1 lemon
  • 1 tbsp hot horseradish sauce
  • 1 tbsp chives, finely chopped
  • Sea salt
  • Freshly ground black pepper
  • 50g plain flour
  • 50g Panko breadcrumbs
  • 50g fresh breadcrumbs
  • Vegetable oil for frying


Boil the potatoes in unsalted water for about 20 minutes until tender. Drain, allow to cool for a couple of minutes and then mash.

Whilst the potatoes are cooking, bring another pan of water to the boil. Once simmering, drop in 4 of the eggs and set a timer for 6 minutes. Get a bowl of ice-cold water ready so that once the eggs are cooked, you can immediately dunk them in to stop them from cooking. Once cool, peel carefully and set aside.

In a bowl, combine the mashed potatoes, cream cheese, smoked salmon, dill, lemon zest, horseradish sauce, chives and season with salt and pepper. Divide the mixture into 4 balls and flatten in the palm of your hand.

Pat the eggs dry and tease a flattened ball of mixture around each egg until the egg is completely covered. Repeat with the remaining 3 eggs.

Using 3 separate bowls, put the flour in one, the breadcrumbs in another and crack the remaining egg into the third bowl. Whisk the egg lightly. One by one, dip the scotch eggs into the flour, then the beaten egg and finally the breadcrumbs.

Fry the scotch eggs in a deep fat fryer, or in a pan filled with oil, for 5 minutes until a deep golden colour. Drain on kitchen paper and serve immediately.

TIP: For the crumbs, 100g of Panko breadcrumbs can be used if preferred.