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.

Better Homes and Gardens (Australia) - - Food In A Flash -

Prepa­ra­tion time 15 mins plus

20 mins stand­ing

Cook­ing time 15 mins Makes 12

90ml milk

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,

finely sliced

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

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