Scotch Eggs with celeriac and carrot salad

Eggs

• 6 eggs (53-63 g each), cold
• water, to fill to 1 l mark

Celeriac-carrot salad

• 300 g celeriac, cut in pieces (2 cm)
• 300 g carrots, cut in pieces (2 cm)
• 100 g yoghurt, 3,5% fat
• 20 g mayonnaise
• 10 g lemon juice, freshly squeezed
• 10 g honey
• 1 tsp salt
• 2 pinches ground white pepper

Scotch Eggs

• 50 g shallots, halved
• 2 sprigs parsley, leaves only
• 600 g beef, boneless, sinew free, cut in pieces (3 cm)
• 2 eggs (53-63 g each)
• 15 g mustard
• 70 g breadcrumbs
• 1 ½ tsp salt
• ½ tsp ground white pepper
• 20 g flour, for flouring
• 1500 g oil, for deep-frying