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Scotch Eggs Lite

6 hard-boiled free-range eggs
2 skinned fillets haddock or pollock
1 raw egg
1 tablespoon of potato flour or cornflour
1 teaspoon of horseradish sauce (optional)
1 large fillet of smoked haddock
Milk and bayleaf for poaching
Oil for deep-frying

Set aside the hard-boiled eggs and breadcrumbs. Gently poach the
smoked haddock in the milk, using the bayleaf for flavour. Flake
the fish, discarding any bones.

Blend all the remaining ingredients into a stiff paste and add the
smoked haddock flakes. Shape into six equal patties and cover each
hard-boiled egg evenly. Now roll the rounds in breadcrumbs.

Fry until the breadcrumbs are golden and drain well on kitchen
paper.

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