Salmon Scotch Eggs with Honey Mustard Dipping Sauce

Honey Mustard Sauce

• 75 g wholegrain mustard
  o bien mustard (eg. English mustard)
• 75 g honey
• 1 Tbsp white wine vinegar
• ¼ tsp fine sea salt
• 2 pinches ground black pepper

Eggs

• 400 g water
• 10 medium eggs
• 150 g bread, torn in pieces
• 400 g smoked salmon, cut in pieces
• 10 g fresh parsley
• ¼ tsp ground black pepper
• ¼ tsp fine sea salt
• vegetable oil, for frying (approx. 1.5 litres)
  o bien sunflower oil, for frying (approx. 1.5 litres)