- 1 packet of R.R. Spink & Sons Cold Smoked Salmon (100g)
- 150g peas, fresh or frozen
- 1 small bunch of mint
- 100ml fresh ricotta cheese
- 1 thumb sized piece of fresh horseradish (or 1 tbsp horseradish sauce)
- Half a lemon, juice & zest
- Pea shoots, to garnish
For the Yorkshire puddings
- Sunflower or vegetable oil
- 2 large free range eggs
- 100g plain flour
- 100ml milk
- Sea salt
- Freshly ground black pepper
“This is a quick & quirky smoked salmon recipe that’s the perfect way to summer’s fresh peas.” – Scott Fraser, RR. Spink & Sons chef
To make the Yorkshire puddings:
- Pre-heat the oven to 225°
- Place a teaspoon of oil into each cavity of a small muffin tin or cupcake tin; place in the oven to heat for 10-15 minutes until smoking hot.
- Meanwhile, mix the milk, eggs and flour together to make a batter the consistency of double cream, season with salt and pepper.
- Carefully, remove the muffin tray from the oven and fill each section ¾ full with the batter. Bake for 12-15 minutes until crisp and golden.
To make filling:
- Bring a large pot of salted water to the boil over a high heat, and the peas and cook for 3 minutes, then remove from the heat and drain.
- Cool the peas in a bowl of iced water for 5 minutes, drain and leave to drip dry for a further 5 minutes.
- Once thoroughly drained, put he peas in a food processor and pulse until you get rough puree.
- Grate the horseradish into the pea puree, then fold in the ricotta cheese, lemon juice and zest. Season with salt and black pepper.
- Spoon some of the pea mixture into the warm Yorkshire puddings then top with the smoked salmon. Garnish with the peas shoots and a wedge of lemon.