Salmon Scotch Eggs


24 quail eggs 
1 teaspoon caraway seeds, lightly crushed
700g piece Salmon fillet, skin off, bones removed, chopped 
Salt flakes, to taste
2 cups fresh breadcrumbs (see notes)
Vegetable oil, for deep-frying
Whole-egg mayonnaise, for serving (see notes)


Boil eggs for 2 minutes then refresh in iced water and peel them.

Fry caraway seeds in a dry frying pan for a few minutes until aromatic. Place in food processor with Salmon and salt and blend into a coarse paste. Divide paste into 24 pieces and wrap each piece around a quail egg. Roll in breadcrumbs.

Heat oil in a wok or deep-fryer to 180°C.

Deep-fry eggs, in batches, for 3-4 minutes, until golden. Drain on paper towel, sprinkle with salt and serve with mayonnaise.

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