Crab scotch eggs

Method

• step 1

  Tip the fish and 1 tsp fine sea salt into a food processor, and pulse until smooth. Add the egg whites and blitz again until incorporated. Transfer to a bowl. Stir in the cream until the mixture is mousse-like.

• step 2

  Mix in the crabmeat, chives, dill and lemon zest, and season well with black pepper and a pinch of salt. Mix well and chill until needed.

• step 3

  Bring a pan of salted water to the boil, carefully drop in 4 of the eggs and cook for 7 mins. After 7 mins, immediately scoop out the eggs using a slotted spoon and transfer to a bowl of iced water, cracking the shells a little with the spoon as you do (this makes them easier to peel later). Leave to cool completely, then peel, pat dry and set aside in the fridge until needed.

• step 4

  Put a quarter of the crab mixture on a sheet of baking parchment, fold over the parchment and roll out using a rolling pin to around 1cm thick. Put one of the boiled eggs in the middle and wrap the crab mix around it using the parchment to help you, ensuring it’s completely covered. Repeat with the remaining crab mix and boiled eggs. Transfer to a tray lined with parchment, and chill until firm, up to 1 hr.

• step 5

  Pour the oil into a large, deep saucepan and set over a medium-high heat – you want the oil to reach 170C. Crack the remaining 3 eggs into a shallow bowl and whisk well until combined. Tip the flour into a second shallow bowl and the breadcrumbs into a third. Roll each scotch egg in the flour, then the egg mixture, then coat in the breadcrumbs. Carefully lower into the oil, two at a time, and fry for 4-5 mins, turning occasionally until golden brown all over. Drain on kitchen paper and serve with pickled onions or capers, lemon wedges and hollandaise, if you like.