Mini smoked haddock Scotch eggs with asparagus dippers & watercress mayonnaise

Roll quail’s eggs up in creamy smoked fish and potato for an impressive make-ahead weekend canapé or starter

  • Prep:25 mins
    Cook:40 mins
    Plus chilling
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 370
  • fat 23g
  • saturates 5g
  • carbs 23g
  • sugars 2g
  • fibre 2g
  • protein 18g
  • salt 1.5g


  • 16 asparagus spears, trimmed
  • 400g potatoes, cut into chunks
  • 400g skinned smoked haddock, cut into large chunks
  • 16 quail eggs
  • 25g butter
  • 2 tbsp milk
  • 50g plain flour
  • 2 eggs, beaten
  • 100g breadcrumbs
  • sunflower oil, for frying
  • 100g bag watercress
  • 1 tbsp lemon juice
  • 150ml mayonnaise


  1. For the Scotch eggs, tip the potatoes into a large pan and cover with water. Bring to the boil, then tip in the haddock and then the quail’s eggs. Cook the eggs for exactly 2 mins, then remove them and cool under cold running water. Continue cooking the haddock until it flakes, and the potatoes until soft. Drain the fish and potatoes well, then mash with the butter and milk until you have a thick mash. Set aside to cool.

  2. Meanwhile, peel the eggs. When everything is cool, pat out spoonfuls of mash mix and mould them around the eggs so that they are completely encased. Roll the covered eggs in the flour, then the beaten egg and finally the breadcrumbs. Chill for 1 hr to firm up, or overnight if you’re assembling ahead.

  3. For the watercress mayonnaise, blitz the watercress with the lemon juice until finely chopped, then stir through the mayonnaise. Blanch the asparagus for 4 mins, then drain under cold water. This can all be done a day in advance.

  4. To serve, heat a good layer of sunflower oil in a frying pan. Fry the eggs until crisp on all sides, then drain on kitchen paper. Serve with the asparagus and watercress mayonnaise for dipping everything into.

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