Smoked Haddock Scotch Quails’ Eggs/Lime Mayonnaise

Name: Smoked Haddock Scotch Quails’ Eggs/Lime Mayonnaise
Yield: Serves Four
Ingredients: juice of 2 limes, plus zest of 1 lime; 1 tbsp white wine vinegar; 275 ml sunflower oil; 1 medium egg yolk, beaten; sea salt & black pepper; 100 ml double cream; 75 g Panko breadcrumbs, or stale bread left out overnight so it blitzes well for breadcrumbs; 1 litre vegetable oil, for frying; 275 g smoked haddock; 100 g seasoned plain flour; 1 tsp English mustard powder; 12 quails’ eggs, 3 per serving; juice of 1 lemon; 1 egg

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Hook Line Sinker

By Galton Blackiston

Published 2017

About

Ingredients

For the Mayonnaise

juice of 2 limes, plus zest of 1 lime
1 tbsp

Starter
Pescatarian

Method

To make the mayonnaise

Place 2 tablespoons of the lime juice into the bowl of a food processor with the white wine vinegar, egg and mustard powder. Season well with salt and freshly ground pepper, then whizz on a high speed until all the ingredients are combined