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Make Valentine Warner’s Namsen egg, a Scandinavian take on the scotch egg coated in salmon and breadcrumbs then fried until golden.
Flatten the salmon with a knife until it’s completely minced.
Place the salmon in a bowl and add the egg yolk, stirring thoroughly. Season with salt and black and mix it all together.
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.
Pack the salmon mixture very gently around the egg.
Roll the egg in the flour then roll it in the egg wash - make sure it's coated thoroughly. Roll it in the breadcrumbs.
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.
Once cooked, remove the egg from the pan and place it on a piece of kitchen towel to absorb the excess oil.
Sprinkle with sea salt and serve with a sprig of parsley.
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