Ulster Scotch Egg, with Archie’s Campbeltown Smoked Fish Method Serves To make the salmon butter rolls, mix all the ingredients together and then roll in 8 clingfilm to a 20cm cylinder and chill for at least 2 hours to firm up. Ingredients To make the salmon sausage, place the haddock in a food processor with the egg white and a pinch of salt. Turn on the machine and then add the cream through the SALMON BUTTER ROLLS feeder tube. Season with salt and pepper and turn into a bowl. Fold in the smoked 125g butter, softened salmon, smoked haddock and scallions. Chill until needed. 1 tsp freshly grated lemon rind juice of ½ lemon Place the eggs in a pan of water and bring to a simmer, then cook for 7 minutes for 1 tbsp finely chopped capers soft-boiled eggs. Put into a bowl of iced water to prevent them cooking any further, 1 tbsp snipped fresh chives then peel off the shells. Set aside until needed. ½ tbsp chopped fresh tarragon 1 egg yolk Beat the eggs in a shallow dish with the cream. Take a couple of tablespoons of the 1 tbsp double cream salmon sausage mixture and use to shape around the egg, then dust in the 200g poached salmon, flaked and any stray bones discarded seasoned flour. Dip in the egg mixture and then roll in the dried breadcrumbs. Arrange on a tray, then cover loosely with clingfilm and chill until needed. SALMON SAUSAGE 450g haddock, skinned and boned (well chilled) When ready to serve, heat the sunflower oil in a deep-fat fryer to 180C (350F) and 1 tbsp egg white, well chilled cook the Ulster Scotch eggs for 3-4 minutes or heated through, crisp and golden 3-4 tbsp cream, well chilled brown. Keep warm in a low oven. 50g smoked salmon, finely chilled and well chilled 75g smoked haddock, diced (well chilled) To make the vinaigrette, place the vinegar in a screw-topped jar with the mustard 4 scallions, finely chopped and sugar. Season with salt and pepper and shake until the sugar and salt have dissolved. Add the light olive oil and shake again until you have achieved a thick SOFT-BOILED EGGS emulsion. Taste and adjust seasoning if necessary, stir in the chives. 8 eggs Arrange the lettuce and avocado in a small pile in the middle of each serving plate. TO FINISH ULSTER SCOTCH EGGS Cut the salmon butter rolls into slices and put two on each plate. Add some slices of 2 eggs hot smoked salmon, a hot smoked mussel and a smoked salmon rose to garnish. 2 tbsp cream seasoned flour, for dusting Heat a heavy-based frying pan with a little oil and quickly sear the scallops for 30 250g dried breadcrumbs (Panko) seconds to 1 minute on each side. Put one on each serving plate. Cut each Ulster sunflower oil, for deep-frying Scotch egg in half and place two halves on each bed of avocado and lettuce. Scatter around the capers and drizzle with the vinaigrette. Garnish with tarragon VINIAGRETTE sprigs to serve. 2 tbsp white wine vinegar 1 tsp Dijon mustard ½ tsp caster sugar Nick Nairn Cook School For class bookings, shop orders or gift cards visit, www.nicknairn.com 24/7 or call +44 1877 389900 9.30am - 4.30pm GMT 7 days a week Additional Information 8 tbsp light olive oil 1 tbsp finely snipped fresh chives SALAD 4 little Gem lettuces, trimmed and shredded 3 ripe hass avocadoes, halved, stoned and chopped SMOKED FISH GARNISHES 2 tbsp chopped capers 225g hot smoked salmon, cut into small slices 8 hot smoked mussels 8 small smoked salmon roses sunflower oil, to shallow-fry 4 large smoked scallops, halved sea salt and freshly ground white pepper fresh tarragon sprigs, to garnish Nick Nairn Cook School For class bookings, shop orders or gift cards visit, www.nicknairn.com 24/7 or call +44 1877 389900 9.30am - 4.30pm GMT 7 days a week Powered by TCPDF (www.tcpdf.org).