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Salmon Scotch Egg

Make Valentine Warner’s Namsen egg, a Scandinavian take on the scotch egg coated in salmon and breadcrumbs then fried until golden.


  • 500 g fillet salmon, finely chopped

  • 1 medium egg yolk

  • 1 medium egg

  • 4 tbsp plain flour, seasoned with 1 tsp salt

  • 2 eggs, beaten for eggwash

  • 4 tbsp toasted breadcrumbs

  • Sunflower oil, for deep frying

  • Sprig of parsley, to garnish


  • 1.

    Flatten the salmon with a knife until it’s completely minced.

  • 2.

    Place the salmon in a bowl and add the egg yolk, stirring thoroughly. Season with salt and black and mix it all together.

  • 3.

    Boil the egg in a pan of hot water for a couple of minutes until it's par-boiled. Peel and dry it thoroughly with a clean tea towel and sprinkle with salt.

  • 4.

    Pack the salmon mixture very gently around the egg.

  • 5.

    Roll the egg in the flour then roll it in the egg wash - make sure it's coated thoroughly. Roll it in the breadcrumbs.

  • 6.

    Fill a medium saucepan two thirds full of sunflower oil and set over a medium heat. When the oil is hot, use a slotted spoon to lower the egg carefully into the pan and deep fry it until it’s golden brown all over, watching all the time to make sure it doesn’t overcook.

  • 7.

    Once cooked, remove the egg from the pan and place it on a piece of kitchen towel to absorb the excess oil.

  • 8.

    Sprinkle with sea salt and serve with a sprig of parsley.

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