Consider a deliciously different Scotch egg for a light snack or dinner party starter.
Boil four of the eggs for six minutes, refresh in a bowl of iced water and peel once cooled.
Mix the salmon fillets and smoked salmon in a bowl to form a paste. Add the dill, lime juice and zest, and salt and freshly ground black pepper.
Wrap the salmon mixture around the boiled eggs, sealing well and making sure that the eggs are not exposed.
Mix the breadcrumbs and polenta together in a bowl until well combined and beat the two remaining eggs in a bowl.
Dredge the Scotch egg mixture in the flour, then dip into the bowl of egg and roll in the polenta.
Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. Alternatively, use an electric deep-fat fryer heated to 180C/350F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
Deep-fry the Scotch eggs for 4-5 minutes, or until crisp and golden-brown. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper.
For the mayonnaise, place the egg yolks and mustard into the bowl of a processor, or in a mini-food processor. Pulse once or twice to blend.
Turn the processor on and, with the motor running, add the oil in a thin, steady stream through the top of the lid. After a minute or two, the mixture will change consistency as you blend and will emulsify into a thick, rich sauce. Stop adding oil when the mayonnaise has reached the desired consistency (you may not need to use all the oil). If the mayonnaise is too thick, you can thin with a little bit of water.
Remove the mayonnaise from the processor and place into a bowl. Mix with the lime zest and capers until well combined.
Serve the Scotch eggs with caper mayonnaise and salad leaves.
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