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

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