Smoked Haddock and Spinach Eggs
- 300g smoked haddock fillet
- 200mls milk
- 1 handful parsley, chopped
- 1 egg yolk
- Zest of 2 lemons
- 100g white breadcrumbs
- 2 eggs, beaten
- Salt and black pepper
- Oil for frying
for the filling
- 75g ricotta
- 200g wilted spinach
- ½ tbsp finely chopped chives
- 1 garlic clove, finely chopped
- Pinch of crushed black pepper
- Soak the smoked haddock fillets in milk for an hour to reduce their salty content. Drain.
- Place smoked haddock, parsley, egg yolk and the zest of 1 lemon in a blender and blitz to a smooth paste. Season with salt and pepper then cover and refrigerate for 30 minutes.
- Meanwhile, combine the ingredients for the filling and then mix together the breadcrumbs with the zest of the other lemon and a pinch of salt and pepper.
- Remove smoked haddock from the fridge and divide into four. Flour your hands and shape each quarter into a flat oval, about 0.5cm thick.
- Dollop a good teaspoon of spinach and ricotta filling into the centre of each oval and then carefully wrap the smoked haddock around the filling, shaping the haddock mixture into an egg shape.
- Using one hand only, dip the eggs into beaten egg and then drop them into the breadcrumbs, turning to coat with your other hand. Repeat to give a double layer of breadcrumbs. Chill in the fridge for at least 30 minutes.
- When you’re ready to cook, half fill a saucepan with oil and heat until breadcrumbs turn golden when added. Carefully lower the eggs into the oil with a slotted spoon and cook over a moderate heat for 4-5 minutes until golden brown. Remove from the oil with a slotted spoon and drain on kitchen paper before serving.