baby yorkshire puds (creamy smoked trout and horseradish pate)

servings
6-8

method

I can’t lie: this dish has become one of my new favorite things. Each mouthful is an outrageously delicious bit of heaven that anyone sensible won’t be able to resist. The contrast of hot crispy soft Yorkshire pudding and cold creamy smoky trout with a good hit of horseradish is unbelievable. You can put the creamy smoked fish in one big serving bowl if you like, but I think it’s quite sweet to make up a few individual servings in little teacups. Around May and June you’ll start to see flowering chives around, and those are beautiful for decorating the top of the potted fish if you’re out to impress. This is dead quick, so easy and
absolutely perfect for a starter – just whack it right in the middle of the table so everyone can help themselves. Your guests will be fighting over it, I promise.

Put the cream cheese into a mixing bowl with the horseradish, the zest of 1 lemon and the juice from half, and mix together. Mix in most of the chopped chives, then have a taste and add a pinch of salt and pepper. It’s very important that this mixture has a bolshie attitude – it should be hot, smoky, salty, so add more horseradish or lemon juice if needed. Flake in the trout, removing any skin and bones, then use a spatula to fold the mixture together gently so you have smaller bits and nice chunks. Decant into a single nice serving dish or several little bowls or cups, then drizzle over a little rapeseed oil and sprinkle over a few more chopped chives. Cover with clingfilm and put into the fridge to get nice and cold.

When you’re nearly ready to eat, preheat the oven to full whack (about 240°C/475°F/gas 9) while you make your Yorkshire pudding batter. Get yourself a mini muffin tin (you can buy these easily online or in cooks’ shops) and pour a little thimble of vegetable oil into the 16 compartments of the tin, so you have a thin layer covering the bottom of each. Pop the tray on to the top shelf in the hot oven for around 10 to 15 minutes, so the oil get so hot that it smokes. While you’re doing that, aggressively beat the eggs, flour, milk and a pinch of salt and pepper together, either by hand or in a food processor, until light and smooth. Transfer the mixture into a jug.

Carefully take the tray out of the oven and quickly and confidently pour the batter into the hot tin so it nearly fills each well. Return the tray to the top shelf of the oven to cook for around 10 to 12 minutes, or until the Yorkies are puffed up and golden. Whatever you do, don’t open the oven door! Get your cold cups and bowls of potted fish out of the fridge and serve on a board with those sizzling hot little Yorkies and some lemon wedges.

To. Die. For.

Recipe from:

jamie's great britain

ingredients

For the creamy smoked fish
• 125g cream cheese
• 2-3 heaped teaspoons
jarred horseradish
• 1 lemon
• a small bunch of fresh
chives, finely chopped
• sea salt and ground pepper
• 125g hot-smoked trout,
skin removed
• rapeseed oil

For the Yorkies
(makes 16 baby Yorkies)
• vegetable oil
• 2 large free-range eggs
• 100g plain flour
• 100ml milk
• lemon wedges, to serve

share this page

Pin It

keep up-to-date

daily recipe rss

new recipe rss

tried this recipe or a similar one? share your tips...

1. by Tarnya on Thu 16 Feb 2012 @ 04:45

Made the yorkies in our pizza oven when entertaining friends, everyone loved this dish and is now a definite favourite. So Easy!!!

2. by Gema on Thu 19 Jan 2012 @ 20:09

Hi, i am going to try this recepie for the yokshire pudds as i have tried all the ones i have found on the internet and also my mother in law's but it seems they dont work in Mexico... can you help me ? how can i make them so the rise? what should i add to it?? My husband is English and i am mexican so we love them and i really want to make them good!!! Please help me! :)

3. by Becky on Fri 23 Dec 2011 @ 17:17

Sounds really good. I'm thinking of doing this as a starter on Xmas Day. Just wondered if any of it can be made the day before? Would appreciate any advice.

4. by Dani on Wed 16 Nov 2011 @ 01:29

This recipe for the yorkies is different to what is made on the show... which one is right?

5. by Stephen C on Tue 01 Nov 2011 @ 16:07

Amazing dish easy to make and each mouthful is a delight. All in family loved this and it also goes well with freshly toasted bread as an alternative to yorkies.

leave comments