Lobster, Salmon and White Crab Meat Scotch Egg with Tartare Cream - James Martin Chef

Ingredients

• 280g raw salmon
• 175g cooked lobster meat (diced)
• 175g cooked white crab meat
• 10 basil leaves
• Good splash of spiced rum
• 100ml double cream
• Salt and pepper
• 4 small eggs (boiled for 6 minutes and plunged into iced water and peeled)
• 1 cup flour
• 2 beaten eggs
• 1 ½ cups panko breadcrumbs
• Oil for frying
• 1 finely chopped shallot
• 1 tablespoon finely chopped gherkin
• 1 teaspoon tiny lilliput capers
• 1 cup white wine
• 2 tablespoons white wine vinegar
• 1 teaspoon of each chopped tarragon, chervil, dill, chives
• 300mls double cream
• 1 tablespoon mayonnaise
• Finely shredded iceberg lettuce