Cold Smoked Salmon With Crushed Peas in Mini Yorkshire Puddings with Horseradish

Cold Smoked Salmon With Crushed Peas in Mini Yorkshire Puddings with Horseradish

mini yorkshire puddings, cold smoked salmon, pea & horseradish pureeUsing delightfully British ingredients, this is one of our most imaginative smoked salmon recipes and works wonderfully for party canapés, or even as a light lunch snack.


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:

  1. Pre-heat the oven to 225°
  1. 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.
  1. Meanwhile, mix the milk, eggs and flour together to make a batter the consistency of double cream, season with salt and pepper.
  1. 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:

  1. 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.
  1. Cool the peas in a bowl of iced water for 5 minutes, drain and leave to drip dry for a further 5 minutes.
  1. Once thoroughly drained, put he peas in a food processor and pulse until you get rough puree.
  1. Grate the horseradish into the pea puree, then fold in the ricotta cheese, lemon juice and zest. Season with salt and black pepper.
  1. 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.

+ There are no comments

Add yours