A delicious alternative to the Scotch egg taken from the Woman’s Weekly archives. This fishy version was first featured in a issue in 1940
- 250g (8oz) smoked haddock
- 150ml (¼ pint) milk
- 30g (1oz) butter
- 45g (1½oz) flour
- Salt and freshly ground black pepper
- Freshly grated nutmeg
- 3 medium hard-boiled eggs
- 1 medium egg, beaten
- 125g (4oz) fresh white breadcrumbs
- Oil, for deep-frying
Put the fish and milk in a shallow pan, bring just to the boil, then cover and simmer for 5 mins, until fish is just tender. Take fish out with a draining spoon and leave to cool for a few mins.
Make the hot milk up to 150ml (¼ pint) with more milk, if necessary. Pour into a small pan, adding the butter, bring to the boil, then whisk in the flour quickly to make a very thick, smooth paste. Cook for a min. Take it off the heat.
Skin and flake fish finely into the sauce, with seasoning and nutmeg. Spoon the mixture on to a plate and spread it out evenly. Chill until it’s firm.
Shell and halve the boiled eggs. Divide the fish mixture into 6 portions and place half an egg in the middle of each one. With floured hands, wrap fish mixture around egg to cover it completely, and then shape it into a round.
Brush fishcakes with beaten egg (half the egg should be plenty), then coat them in breadcrumbs. Deep-fry in hot oil until golden brown — about 4 mins. Drain on kitchen towel and serve warm (or leave to go cold) with salad.
Top tip for making Smoked haddock Scotch eggs
Very tasty served hot or cold