Dill Yorkshire Puddings with Smoked Salmon and Horseradish Cream

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.