Cold Smoked Trout with Yorkshire Puddings and Horseradish Cream

Cold Smoked Trout with Yorkshire Puddings and Horseradish Cream

yorkshire2A fun way to enjoy Yorkshire pudding in a new and novel way.

Serves 4


For the Yorkshire Puddings

  • 140g plain flour
  • 4 egg
  • 200ml milk
  • sunflower oil for cooking

for the dressing


Pre-heat the oven to 230c.  

Drizzle a tsp of oil into each indent of a 12 hole, non-stick muffin tin. Place into the oven for 10 minutes to heat through.

To make the batter: tip the flour into a large bowl and make a well in the centre, season with salt and black pepper.  

Crack the eggs into the well and half the milk. Start to mix together.

Gradually  bring in in the flour  to form a smooth paste.  Mix in the milk in small quantities until the batter is the consistency of double cream.  

Pour the batter into a jug and then carefully take out the muffin tin.

Chef Tip: You might find it easier to place the muffin tin onto a baking sheet to prevent spillages.  

Evenly pour the batter into each of the indents and place the pudding back into the oven.  Cook for 20-25 minutes until brown and puffed up. Take out the puddings and leave to cool a little.

Meanwhile, make the horseradish cream by mixing the crème fraÎche and horseradish sauce together.

Flake the kiln roast trout into each of the Yorkshire pudding cavities and spoon over a little of the horseradish crème fraÎche . Garnish with the finely chopped chives.

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