Direction

Instructions:
1. Start by preparing the hard boiled eggs. Place the eggs in a pot and cover with cold water. Bring the water to a boil and then reduce the heat to a simmer. Let the eggs cook for 8 minutes. Once done, remove the eggs from the pot and place them in a bowl of ice water to stop the cooking process. Let the eggs cool completely before peeling them.

2. In a mixing bowl, combine the smoked salmon, olive oil, dried dill, dried parsley, and garlic powder. Mix well until all ingredients are evenly distributed.

3. Take the peeled eggs and carefully wrap each one with the smoked salmon mixture. Make sure the eggs are completely covered and the mixture is evenly distributed.

4. In a separate bowl, mix together the flour, salt, and pepper. In another bowl, add the breadcrumbs.

5. Roll each egg in the flour mixture, making sure it is evenly coated. Then, roll it in the breadcrumbs, pressing gently to make sure they stick to the salmon coating.

6. Heat a pan over medium-high heat and add a tablespoon of olive oil. Once hot, carefully place the coated eggs in the pan, turning occasionally, until they are golden brown on all sides.

7. Once done, remove the eggs from the pan and place them on a paper towel-lined plate to drain any excess oil.

8. Serve the smoked salmon scotch eggs warm or at room temperature. You can also refrigerate them for a couple of hours before serving for a chilled option. Enjoy!