Smoked ham hock and haggis quail egg salad

Gareth Linden

Gareth Linden

6th July 2011
Gareth Linden

Smoked ham hock and haggis quail egg salad

Quail is a lightly flavoured meat that is paired well with a diverse range of flavours, from sherry cinnamon. Take your cooking to the next level with the following Smoked ham hock and haggis quails egg salad recipe. A nice simple salad to cheer you up on a nice day or not so nice day when you live in Scotland


  • smoked ham hough
  • haggis
  • quails egg
  • red onion
  • pea shoots
  • peas
  • chard
  • frissee
  • butter
  • white wine vinegar
  • mustard apple
  • sugar olive oil
  • honey
  • panko bread crumbs
  • sesame seeds


cook ham for 1 hour 30 mins until falling off the bone, set aside.
cook quail eggs for 30 seconds in rolling boiling water drain and plunge into iced water, shell eggs then pane in panko.
cook apple and wix with little sugar, blitz and add mustard, olive oil and white wine vinegar to make dressing.
cook peas keeping there colour vibrant, add little butter and season to taste, blitz into a puree.
cook scotch eggs, glaze ham in a pan with honey and sesame seeds.
to build salad arrange leaves and shoots on plate, add finely sliced red onion drizzle with dressing, add blobs of pea puree to plate and sit halved scotch egg on top, finish with glazed ham on top of salad.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.