Dill Yorkshire Puddings with Smoked Salmon and Horseradish Cream
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Ingredients
- FOR THE YORKSHIRE PUDDINGS
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- FOR THE HORSERADISH CREAM
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Nutritional
- Serving Size: 1 (200 g)
- Calories 367.5
- Total Fat - 20.5 g
- Saturated Fat - 4.7 g
- Cholesterol - 226.4 mg
- Sodium - 582.6 mg
- Total Carbohydrate - 23.4 g
- Dietary Fiber - 1.5 g
- Sugars - 2.5 g
- Protein - 22 g
- Calcium - 147.3 mg
- Iron - 2.4 mg
- Vitamin C - 1.2 mg
- Thiamin - 0.1 mg
Step by Step Method
For the Yorkshire Pudding:
Step 1
Adjust oven rack to middle position and preheat oven to 450°F.
Step 2
Combine the eggs, flour, milk, and garlic in a blender and blend until smooth, about 30 seconds. Transfer to a medium bowl.
Step 3
Mix in chopped dill and season with salt and pepper. Cover and set aside.
For the Horseradish Cream:
Step 4
In a medium bowl, whisk together the crème fraîche and horseradish and season with salt and pepper.
Step 5
Divide vegetable oil between muffin wells. Place muffin tin in oven and heat until oil is lightly smoking, about 10 minutes.
Step 6
Remove muffin tin from oven and working quickly, divide batter among the muffin cups. Return to oven and bake until Yorkshire puddings are puffed and golden, about 15 minutes.
Step 7
Serve the Yorkshire puddings immediately with smoked salmon and horseradish cream, garnishing with scallions and sliced lemon.
Tips
- Muffin tin