Waitrose and Partners
Haddock Scotch quail eggs

Haddock Scotch quail eggs

Get the party started with this delicious nibble.

Alex Szrok, chef at the Waitrose Cookery School, prepared this recipe for a canapés and cocktails live class in December 2023. The party menu also included Roast beef, horseradish and Yorkshire skewers, Potato rostis, crème fraîche & dill, Mini mortadella, pistachio & ricotta sandwiches, Chicory, blue cheese & candied walnut boats, Mince pie Eton mess and two cocktails, Rosy Cheeks and The Polar Espresso. Find out about more classes here.

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  • Makes6
  • CourseCanape
  • Prepare25 mins
  • Cook10 mins
  • Total time35 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 6 quail eggs
  • 340g smoked haddock fillet, skin removed and roughly chopped
  • 2 eggs, beaten
  • 1 lemon, zest
  • 10g flat leaf parsley, leaves finely chopped
  • 30g plain flour
  • 60g panko breadcrumbs
  • 1 L vegetable oil, for deep-fat frying
  • Tartare sauce, to serve
  • Seafood sauce, to serve
  • Hollandaise sauce, to serve


  1. Bring a small saucepan of water to a rolling boil. Carefully place the quail eggs in and cook for 2 minutes. Remove with a slotted spoon and plunge into iced water.

  2. Put the haddock, 3 tbsp of the beaten egg, the lemon zest, parsley and plenty of black pepper in a food processor. Pulse to a medium-smooth paste.

  3. Carefully peel the quail eggs and set aside. Divide the fish mixture into 6 even balls. Take one of the balls in the palm of a lightly wet hand and flatten out into a disc, then place a quail egg in the centre. Encase the egg completely and evenly, trying to make sure it's the same thickness all the way around. Repeat with the remaining eggs and fish mixture.

  4. Roll each haddock-coated egg in the flour, then the beaten egg, then the breadcrumbs, making sure they are evenly coated. Repeat with all 6 eggs then chill, covered, until ready to cook. You can prepare these up to 24 hours in advance.

  5. Preheat a deep-fat fryer to 170°C. Carefully place the Scotch eggs in the oil, allow to fry for 1-2 minutes, then carefully turn them so all sides fry to an even golden brown (about 5-6 minutes in total). Transfer to a piece of kitchen paper to remove any excess oil. Serve with the tartare, seafood or hollandaise sauce.

Cook’s tip

If you don’t have a deep-fat fryer, these can be pan fried. Put a heavy frying pan on a medium heat, add enough vegetable oil to come 1cm up the side of the pan, carefully place the Scotch eggs in the hot oil, and gently baste and roll around until they’re crisp and evenly golden all over. It may be easiest to cook them in two batches.


Typical values per Includes 1 tsp of tartare sauce per Scotch egg when made using specific products in recipe


892kJ/ 213kcals



Saturated Fat












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