How To Make Mini smoked haddock scotch eggs with asparagus dippers & watercress mayonnaise
Have a few bites of appetizers to prep you for the big meal. Hungry but don’t want anything too heavy? These snack and appetizer recipes are sure to satisfy you and keep the hunger pangs at bay. From healthy snacks to extravagant party appetizers, you’ll find anything light bite that suits your fancy right here!
Serves:
Ingredients
- 4 smoked haddock fillets, cooked and flaked
- 4 eggs, boiled and peeled
- 1 cup breadcrumbs
- 1/4 cup all-purpose flour
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 12 asparagus spears, trimmed
- 1/2 cup mayonnaise
- 1/4 cup chopped watercress
Instructions
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Preheat the oven to 400°F (200°C).
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In a bowl, mix the flaked smoked haddock with half of the breadcrumbs, smoked paprika, salt, and black pepper.
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Divide the mixture into 4 portions and wrap each portion around a boiled egg, shaping it into a ball.
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Roll each ball in flour, then dip in beaten egg, and coat with the remaining breadcrumbs.
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Place the coated eggs on a baking tray and bake for 15 minutes or until golden and crispy.
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While the eggs are baking, blanch the asparagus spears in boiling water for 2-3 minutes, then drain and set aside.
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In a small bowl, combine the mayonnaise and chopped watercress to make the watercress mayonnaise.
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Serve the mini smoked haddock scotch eggs with the asparagus dippers and watercress mayonnaise.
Nutrition
- Calories : 380kcal
- Total Fat : 14g
- Saturated Fat : 3g
- Cholesterol : 228mg
- Sodium : 780mg
- Total Carbohydrates : 29g
- Dietary Fiber : 2g
- Sugar : 2g
- Protein : 33g
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