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Mini smoked haddock Scotch eggs with asparagus dippers & watercress mayonnaise
- 16 asparagus spears , trimmed
- 400g potatoes , cut into chunks
- 400g skinned smoked haddock , cut into large chunks
- 16 quail eggs
- 25g butter
- 2 tbsp milk
- 50g plain flour
- 2 eggs , beaten
- 100g breadcrumbs
- sunflower oil , for frying
- 100g bag watercress
- 1 tbsp lemon juice
- 150ml mayonnaise
Directions:View on BBC Good Food
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