Lay the white fish on a non-reactive tray and scatter over the salt, leave for 1 hour and rinse well under cold water. Meanwhile bring a pan of water to the boil carefully drop in the Burford Brown eggs with a slotted spoon and simmer for 5 minutes then refresh under cold running water for about 5 minutes so that they don’t continue cooking. Meanwhile coarsely blend the white and smoked fish in a food processor and season with white pepper.
Divide the fish mixture into 4 balls and flatten them on a lightly floured surface. Carefully peel the Burford Brown eggs, ensuring all the shell is removed. Mould the fish mixture around the eggs ensuring they are well sealed. Have 3 dishes ready, one for the flour, one for the beaten egg and the third for the breadcrumbs. Pass the eggs through the flour, shaking off any excess then the beaten egg and finally the breadcrumbs, re-moulding them once crumbed.
Preheat about 8cm of oil to 140-150°C in a large thick bottomed saucepan or electric deep fat fryer. Cook the eggs for about 4-5 minutes until golden. Serve hot or warm with salad and a mayonnaise based sauce like tartare or a herb mayonnaise.