This Easter, why not try Scotch eggs with a twist? Wrap your eggs in horseradish, parsley, potato and sustainably sourced smoked mackerel for the perfect picnic bite.
115g smoked mackerel
250g cooked mashed potato
25g fresh breadcrumbs
15g fresh horseradish
4 tbsp fresh parsley
½ lemon, zest and juice
salt and pepper
2 tbsp plain flour
1 egg, beaten
60g fresh breadcrumbs
100ml vegetable oil
Add the eggs to a saucepan of water, bring to the boil, then simmer for 6 minutes. Drain, crack the shells slightly and put the eggs back into cold water, before peeling away the shells. Set eggs aside on a plate.
Flake the mackerel into small pieces using two forks, then add to a bowl with the potato, breadcrumbs, horseradish, parsley, lemon zest and juice and a little salt and pepper. Mix well.
Divide the potato mixture into four. Flatten one quarter of the mixture in the palm of your hand and place an egg on top. Gently press the mixture around the egg to cover it completely, then pat the potato mixture into an even thickness. Put back on the plate, cover with cling film and chill in the fridge for 30 minutes.
Preheat the oven to 180°C/350°F/gas mark 4. Put the flour on a saucer, the beaten egg in a cereal bowl and the breadcrumbs on a plate. Roll each egg first in the flour, then coat in the egg and then the breadcrumbs until completely covered.
Heat the oil in a deep frying pan, add the eggs and fry for 2–3 minutes, using two forks to gently roll them in the hot oil until lightly coloured and crisp all over. Lift the eggs out of the oil with a slotted spoon and transfer to a roasting tin. Bake in the oven for 2–3 minutes until browned. Leave to cool on kitchen towel, then cut in half and serve with salad and a little mayonnaise.
This recipe is taken from National Trust Comfort Food, recipes by Clive Goudercourt (National Trust Books, £20)