Smoked Haddock Scotch Eggs with Lemon Mayonnaise

Cook two eggs in a pan of gently simmering water for 7 minutes. Pour away the water and refill the pan with cold water, leaving the eggs until they are cool enough to handle, then peel.

Prick the potato all over with a fork and cook it on high power in a microwave oven for 7–9 minutes, turning halfway through cooking time, until just soft. Leave to cool slightly, then cut it in half, scoop out the flesh and mash.

Whizz the smoked haddock in a food processor or using a stick blender, then add the mashed potato, parsley, salt and pepper and stir until well mixed.

Tip the flour onto a plate and season with salt and pepper. Roll the boiled eggs in the flour. Divide the fish mixture in half and gently wrap around each egg, pressing it on so there are no joins showing. If you have time, chill the eggs for about 30 minutes so the coating firms up.

To make the lemon mayonnaise, stir all the ingredients together and set to one side.

Beat the remaining egg in a shallow dish. Place the breadcrumbs on a plate. Dip the Scotch eggs in the beaten egg, turning them so they are completely coated, then roll them in the breadcrumbs to cover them.

In a deep frying pan, heat the oil to 180°C (350°F). Add the eggs and cook for 5–6 minutes, turning once. Drain on kitchen paper. Serve warm or cold with lemon mayonnaise and salad.