Smoked Haddock Scotch eggs

Cook the haddock in milk with bay leaf and peppercorns, cool and flake.

In a bowl combine the haddock, mashed potato, parsley, dill and crème fraiche, season with salt and milled pepper.

Cook the eggs for 5-6 minutes, refresh in ice water and peel.

Mould some of the haddock mix around and egg, making sure the egg is completely covered.

Roll in plain flour, then in beaten egg then breadcrumbs.

Fry at 180*c for 5-6 minutes.

Whist they are cooking make a quick tartare sauce by mixing, mayonnaise with chopped gherkins, capers, parsley, Dijon mustard and lemon juice.

Serve the scotch egg with a ramekin of thew tartare sauce, lemon wedge and a little watercress.