Mini Scotch Eggs with Smoked Salmon recipe

Name: Mini Scotch Eggs with Smoked Salmon
Total time: 25 min
Yield: 2 servings
Cuisine: British
Ingredients: 6 Eggs; 100 g Smoked Salmon; 20 g Butter; to taste Salt; to taste Black Pepper; 50 g Breadcrumbs; 2 tbsp Plain flour; 250 g Sausage meat

A playful twist on a classic snack, combining eggs and smoked salmon in a savoury bite. They are rich, elegant and ideal for a brunch table or picnic platter.

25 min · Medium · British Jump to method

Ingredients

2 servings

6 Eggs
100 g Smoked Salmon
20 g Butter
to taste Salt
to taste Black Pepper
50 g Breadcrumbs
2 tbsp Plain flour
250 g Sausage meat

Nutrition	Per serving
Calories	702 kcal
Protein	42 g
Carbohydrates	18 g
Fat	52 g
Saturated fat	19 g
Fibre	1.5 g
Sugar	1.5 g
Sodium	1250 mg

Why this works

Energy-dense and protein-rich, but high in saturated fat and sodium, so best enjoyed occasionally rather than as an everyday option.

High-quality protein. Eggs, sausage meat and smoked salmon provide a substantial amount of protein, supporting satiety and muscle maintenance.

Micronutrients from eggs and salmon. This dish contributes vitamin B12, vitamin D, selenium and iodine, with omega-3 fats from the smoked salmon.

Salt content to note. Smoked salmon, sausage meat and added salt can make this recipe relatively high in sodium, which may not suit low-salt diets.

Method

Boil 4 of the eggs for 7 minutes, then cool, peel and halve them.
Mash the yolks with a little butter, salt and black pepper until smooth.
Wrap or spoon the smoked salmon around the egg halves and press the yolk mixture over the top.
Chill briefly so the filling firms up.
Serve as a snack or light lunch.

Make it even more fancy

Oven-Baked Chorizo and Cheddar Scotch Eggs

with chorizo

45 min · A bold twist on a British classic, with soft-boiled eggs wrapped in a seasoned chorizo and cheddar crust, then baked until golden. Rich, savoury and perfect for a hearty lunch or picnic.

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