Mini Smoked Haddock Scotch Eggs with Asparagus Dippers & Watercress Mayonnaise

Ingredients

Contains: egg, milk, wheat, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 16 asparagus spears, trimmed
• 400g potatoes, cut into chunks
• 400g skinned smoked haddock, cut into large chunks
• 16 quail eggs
• 25g butter
• 2 tbsp milk
• 50g plain flour
• 2 eggs, beaten
• 100g breadcrumbs
• sunflower oil, for frying
• 100g bag watercress
• 1 tbsp lemon juice
• 150ml mayonnaise

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the potato chunks in a pan of boiling water and simmer for 15 minutes until tender. Drain well and mash with the butter and milk.

2. Place the haddock in a shallow pan with enough water to cover. Simmer gently for 5 minutes until the flesh is opaque and flakes, reaching 145°F (63°C). Drain, cool, and flake.

3. Boil the quail eggs in a pan of boiling water for 3 minutes, then cool in cold water. Peel carefully and set aside.

4. Stir the flaked haddock into the mash until evenly combined. Divide into 16 portions and flatten each into a thin round.

5. Wrap one flattened portion around each quail egg, pressing to seal completely and forming a neat ball.

6. Set up three bowls: plain flour, beaten eggs, and breadcrumbs. Roll each ball in flour, then egg, then breadcrumbs until fully coated.

7. Chill the coated eggs for 10 minutes. Heat sunflower oil in a deep pan to 350°F (180°C) and fry the eggs in batches for 3 to 4 minutes until golden. Drain on kitchen paper.

8. Blanch the asparagus in boiling water for 2 minutes, then drain and cool. Finely chop the watercress and blend with the mayonnaise and lemon juice, then serve the sauce alongside the asparagus dippers.