Salmon scotch eggs

Salmon scotch eggs. Photo / Ian Jones

Served as a finger food

8 quails' eggs
200g salmon pieces, diced and chilled
Zest of 1/2 lemon
1 tsp sea salt
6 basil leaves, diced
2 tbsp tapioca flour
2 barn-raised eggs, beaten
1 tbsp Parmesan-infused extra-virgin olive oil
1 cup Japanese panko breadcrumbs

1 In a saucepan, bring salted water to the boil. Using tongs, place a screwed-up ball of kitchen paper towel at the bottom of the saucepan to cushion the fall of the eggs.

2 Add the eggs and simmer for four minutes. Remove with a slotted spoon and place into a bowl of iced water to stop cooking. Peel and dry on paper towels.

3 Meanwhile, blitz the salmon until smooth in a food processor, then add the lemon zest, salt, basil and tapioca flour, pulsing to combine. Cut cling wrap into eight squares, spread the salmon mousse on to each square, centre with an egg and gather the mousse up and over the egg using the cling wrap. Remove the wrap and shape the Scotch eggs in your hand.

4 Beat the egg with the Parmesan extra-virgin olive oil, then coat with panko breadcrumbs. Deep-fry or bake in a 190C oven until the shell is crisp. Serve with tomato jam.