Mini Yorkshire puddings with Scottish-style salmon A truly British fave. Deep-fried bread, cooked in the oven. And we’ve added Scottish-style salmon filling.
Preparation time 15 mins plus
20 mins standing
Cooking time 15 mins Makes 12
85g plain flour
1 free-range egg
1 tsp fine salt
¼ cup vegetable oil
1 cucumber, peeled and seeded Sea-salt flakes and freshly ground
black pepper to season
½ bunch dill, finely chopped
2 tsp apple cider vinegar
1 tsp caster sugar
150g premium smoked salmon,
100ml cream, whipped to soft peaks 2 tsp minced horseradish
STEP 1 Preheat oven to 230°C fan-forced (250°C conventional).
STEP 2 Whisk milk, flour, egg and salt in a large bowl. Strain through a fine sieve into a jug. Set batter aside for 20 minutes.
STEP 3 Pour oil evenly between holes of a 12-hole, 30ml capacity, minimuffin tin. Heat in oven for 5 minutes.
STEP 4 Pipe batter into holes, using a piping bag fitted with a plain nozzle.
STEP 5 Bake for 12 minutes until golden and puffed. Transfer to a rack to cool.
STEP 6 Finely dice cucumber and put in a medium bowl. Season generously. Mix with dill, vinegar and sugar.
STEP 7 Spoon cucumber mixture and salmon onto puddings. Top with combined whipped cream and horseradish to serve.
Mini Yorkshire puddings with Scottish-style salmon filling