Jersey Royal Potato & Smoked Haddock Scotch Eggs

Boil 4 eggs in a saucepan of water for 6 minutes for a soft-boiled egg. Immediately transfer to a bowl of ice water to stop the cooking process. Carefully peel the eggs and set aside.

Steam or poach the smoked haddock until cooked through, about 5-7 minutes. Flake the haddock into small pieces and set aside.

Boil the Jersey Royal potatoes until tender. Drain well and return to the saucepan.

Mash the potatoes thoroughly. Add the Jersey milk and Jersey butter, and mix until smooth and creamy. Season with salt and pepper.

Stir in the flaked smoked haddock, chopped parsley, and chopped chives into the mashed potatoes. Mix well.

Divide the potato mixture into 4 equal portions. Using floured hands, flatten one portion of the potato mixture into a disc. Place a peeled soft-boiled egg in the center and carefully mold the potato mixture around the egg to completely enclose it, ensuring there are no gaps. Repeat with the remaining eggs and potato mixture.

Place the flour in a shallow dish. Lightly beat the remaining 2 eggs in another shallow dish. Spread the breadcrumbs in a third shallow dish.

Gently roll each potato-coated egg in the flour, then dip it in the beaten egg, and finally coat it evenly with the breadcrumbs. Ensure the breadcrumbs are well-adhered.

Heat the vegetable oil in a deep fryer or large pot to 180°C (350°F).

Carefully lower the scotch eggs into the hot oil, one or two at a time, and deep fry for 3-4 minutes, or until golden brown and heated through. Turn them occasionally to ensure even cooking.

Remove the scotch eggs from the oil and drain on paper towels. Season with a little extra sea salt.

Serve warm, cut in half to reveal the soft-boiled yolk.