West Coast Scotch Eggs

🧂 Ingredients

• 8 medium eggs
• 350 g salmon

  (3/4 lb) Any variety; I used sockeye
• 10 allspice berries
• 1/2 tsp nutmeg

  freshly grated
• 2 tsp yellow mustard seeds
• 1 bay leaf
• 1/2 tsp salt
• 60 g shallots

  chopped (1/2 cup)
• 1/2 cup cream
• 150 g cooked rice

  (1.5 cups)
• 20 g flat leaf parsley

  (~1/4 cup) minced
• 3 med eggs
• flour

  for coating (~1/4 cup)
• 1 cup fine dried bread crumbs

  toasted (see note)
• cheese
• cornichons
• pickled onions
• hot mustard
• chutney
• mayonnaise

Instructions

• 1 Remove the skin and any pin bones from the salmon if necessary.
• 2 Combine the allspice, nutmeg, mustard seeds, bay leaf, and salt in a spice
  grinder or mortar and pestle. Grind to a powder.
• 3 Combine the salmon, spice mix, and chopped shallots in a food processor. Puree,
  then add cream and blend again. The mixture should be smooth and even when
  finished. Fold in the cooked rice and chopped parsley, mixing evenly. Set aside.
• 4 Bring a large pot of water to a boil. Add the eggs and reduce the heat to a low
  simmer. Cook the eggs for 8 minutes (9-10 if using large eggs). While the eggs
  are cooking, fill a large bowl with cold water and some ice cubes. When the eggs
  are finished, transfer them to the cold water immediately.
• 5 Peel the cooked eggs and set them aside.
• 6 Preheat your oven to 375 F.
• 7 Place the flour, 3 eggs (the raw ones, not the boiled ones), and breadcrumbs in
  three shallow dishes. Use a fork to thoroughly whisk the eggs.
• 8 Lightly oil your hands with vegetable or olive oil, then take a ball of the
  salmon 'sausage' mixture (about the same size as an egg) and flatten it slightly
  in the palm of your hand. Place a boiled egg in the center, then carefully and
  evenly press the sausage around the egg so that the egg is evenly encased in
  salmon. The mixture should be fairly thin - if it's too thick remove some and
  press again to fill the space in. If you have any bare patches, add a bit more
  salmon to the mixture.
• 9 Carefully roll the salmon-covered egg in flour, then in the beaten eggs. Allow
  the excess egg to drip off, then roll the ball in the breadcrumbs. Repeat the
  egg and breadcrumb steps, then set the egg aside (ideally on a rack, as a plate
  may stick a little). Repeat this process for all the remaining eggs.
• 10 Place the eggs in the oven, ideally on a mesh or wire rack, as this will allow
  them to bake evenly. Bake for 10-12 minutes, or until the salmon is cooked
  through and the breadcrumb crust is golden. Remove and allow to cool. If you
  don't have a rack to cook the eggs, carefully place them on a baking tray and
  turn them once halfway through the baking process.
• 11 Serve with pickles, cheese, preserves, crusty bread, hot mustard, mayo, or other
  'ploughman's lunch' style accompaniments. The finished Scotch eggs can be served
  warm or cool.

Nutrition Info