Mark Sargeant’s smoked trout and curry scotch egg: video

  • serves 4
  • A little effort

Watch star chef Mark Sargeant make his curried smoked trout scotch egg, exclusively for olivemagazine.com. It's deceptively simple to make, and calls for only the simplest ingredients. Be prepared to get your hands messy, though! Scroll down for the video.





  • eggs (Burford Browns are perfect for this dish) 4
  • RR. Spink & Sons Cold Smoked Trout 150g
  • bay leaves 2
  • hot chicken stock 500ml
  • butter 50g
  • onion 1, finely chopped
  • curry powder 1 tsp
  • carnaroli risotto rice 80g
  • grated parmesan 40g
  • coriander chopped to make 1 tbsp
  • plain flour for dusting
  • egg 1, beaten
  • fresh white breadcrumbs 50g
  • vegetable oil for deep frying


  • Step 1

    Put the 4 eggs in a saucepan and add enough cold water to cover them by about 1/2 inch (1cm).

  • Step 2

    Bring the water up to simmering point and cook for 6 minutes then remove and cool under cold running water.

  • Step 3

    Carefully peel the eggs and refrigerate whilst you make the smoked trout rice.

  • Step 4

    In a larger pan melt the butter and sweat the chopped onion with the bay leaf until it is soft, then add the curry powder and cook for a couple of minutes to release the flavours.

  • Step 5

    Stir in the rice so that it gets completely coated in the butter and curry powder and then start to add the stock. As this is not going to be eaten as a risotto, it is okay to add the stock in about three lots and boil it fairly quickly.

  • Step 6

    By the time all the rice has been absorbed you will have a fairly thick looking rice, which is perfect. Stir in the coriander, parmesan and then gently stir in the chopped smoked trout.

  • Step 7

    Once you have seasoned it with black pepper and a little sea salt tip the rice out onto a tray lined with cling film and leave to cool. When the rice has cooled completely it will be very firm but malleable and just right to mould around the eggs, which is of course the next step. You need to make sure there is enough to cover the eggs completely and once all four eggs are covered put them through the flour, then egg and finally the bread crumbs.

  • Step 8

    They should now look like rather odd shaped tennis balls and are ready for deep frying! Heat your oil to 180 degrees and fry the eggs to a lovely golden brown. They are ready to eat like this but if you want them to be warm all the way through then maybe pop them in a moderate oven for a few minutes. The yolk of the egg should be slightly runny still so it should be a nice moist dish, but if you fancy it you can dip them in some mayonnaise.

    Discover more smoked trout recipes at RR.Spink & Sons and take advantage of the 2 for £10 offer.

    Photography by Paul Johnson – Copper Mango