This is just pure fun! The best of hardboiled eggs and fish, combined! Serve with our Horseradish Sauce for dipping.
CHEF’S TIP:To have an easier time peeling your eggs, I recommend using eggs that are “older” or those that have been left out all night at room temperature. A small amount of evaporation of water from the porous shell will create an air pocket and help the shell separate from cooked white.
*If you’re using frozen gefilte fish process thawed fish in a food processor in short pulses until completely broken up. Squeeze moisture out of fish and toss with 2 tablespoons of potato starch. Then proceed with step 2.
Gefilte Fish Scotch Eggs
Servings
8 Servings
Ingredients
- 8 large eggs
- 1 pound ground white fish halibut or favorite mild white fleshed fish or frozen gefilte fish*
- 8 ounces smoked salmon finely chopped
- 2 whole eggs yolks and whites separated
- 2 tablespoons prepared horseradish
- 2 tablespoons finely chopped chives or scallion greens
- 2 tablespoons finely chopped flat-leaf parsley
- Kosher salt
- Freshly ground black pepper
- 3 tablespoons plus 1 cup matzo meal
- ½ cup potato starch
- 4 cups extra virgin olive oil
- Horseradish Sauce
Instructions
- Line a small baking sheet with several layers of paper towels.
- Place 8 eggs in a pan of cold water over high heat. Bring the water to a boil and cook for 4 minutes. Immediately plunge eggs in ice water to stop cooking process. Gently peel eggs once cooled.
- Combine ground fish (see note if using gefilte fish), salmon, 2 egg yolks, horseradish, chives, parsley, salt and pepper and 3 tablespoons matzo meal. ( I recommend cooking a teaspoon of this mixture in a pan to check the seasoning.) The fish mixture will be sticky and that is good!
- Place potato starch in a small bowl and place egg whites in a small bowl. And finally place 1 cup of matzo meal in a small bowl.
- Wrap the fish mixture around a peeled hardboiled egg, until it completely covers all sides of the egg. Dredge covered egg in potato starch, then egg white and then matzo meal. Continue with remaining eggs.
- Pour evoo in a saucepan and place over medium-high heat. Once a deep fry thermometer registers 360°F. Fry eggs, a few at a time, until brown and crispy all around.
- Transfer eggs to lined sheet and sprinkle with kosher or sea salt. Serve eggs as soon as possible with Horseradish Sauce for dipping.
Thanks for the tip, I am always trying different ways to ensure they peel well, so do you steam in a basket?
For perfect hard eggs every time, steam them for 15 minutes and then shock them in ice water until cold. Even farm fresh 1 day eggs will peel perfectly. 🙂