Dill Yorkshire Puddings with Smoked Salmon and Horseradish Cream
Created by JostLori on May 20, 2014
- Servings: 4
- Prep Time: 15m
- Cook Time: 20m
- Recipe #12597
Ingredients
- FOR THE YORKSHIRE PUDDINGS
- 4 large eggs
- 3/4 cups all-purpose flour
- 3/4 cups milk
- 1 medium garlic clove
- 2 tablespoons chopped fresh dill
- Kosher salt and freshly ground black pepper
- 3 tablespoons oil (vegetable oil)
- FOR THE HORSERADISH CREAM
- 1/2 cup crème fraîche
- 1 tablespoon prepared horseradish
- 8 ounces smoked salmon (thinly sliced)
- Sliced scallions, to garnish
- Thinly sliced lemon, to garnish
How to Make
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For the Yorkshire Pudding:
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Step 1: Adjust oven rack to middle position and preheat oven to 450°F.
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Step 2: Combine the eggs, flour, milk, and garlic in a blender and blend until smooth, about 30 seconds. Transfer to a medium bowl.
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Step 3: Mix in chopped dill and season with salt and pepper. Cover and set aside.
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For the Horseradish Cream:
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Step 4: In a medium bowl, whisk together the crème fraîche and horseradish and season with salt and pepper.
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Step 5: Divide vegetable oil between muffin wells. Place muffin tin in oven and heat until oil is lightly smoking, about 10 minutes.
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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.
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Step 7: Serve the Yorkshire puddings immediately with smoked salmon and horseradish cream, garnishing with scallions and sliced lemon.
Nutritional Facts
- 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