Smoked mackerel scotch eggs

Method

1. Remove the skin from the mackerel and break it into chunks. Put the chunks in the bowl of a food processor, along with the chives, cream cheese, horseradish, lemon zest and lemon juice. Pulse several times to break down the mackerel. Add the mashed potato and pulse again to combine. Try not to over-work it. Season the mixture with a little salt and pepper, then put in the fridge to cool.
2. Bring a pan of water to the boil, add the 4 eggs and cook for 6½ minutes. Drain the eggs, then run them under the cold tap until cool enough to handle (this also stops them cooking further). Carefully shell them.
3. Divide the mackerel mixture into 8 equal portions, then shape each portion into a rough disc, about 6cm in diameter. Place a disc in the palm of your hand, set a boiled egg in the middle, then top with a second disc. Mould the smoked mackerel and potato around the egg, sealing the joins well. Repeat this process with the remaining eggs and discs.
4. For the coating, set out 3 shallow bowls. Put the flour in one bowl and season it with salt and pepper. Pour the beaten eggs into the next. Tip the breadcrumbs into the third. Coat each scotch egg with seasoned flour. Next, dip it in the beaten egg and, finally, roll it in the breadcrumbs (see Know How). Chill the eggs until you’re ready to cook them.
5. Heat a deep pan with a 5-7cm depth of sunflower oil to 175°C on a digital thermometer or until hot enough to turn a few breadcrumbs golden in 30-40 seconds. Lower the coated eggs into the oil, a couple at a time, and fry them for 6-8 minutes, turning regularly until golden and crisp all over. Drain on kitchen paper and leave to cool before eating.