Yorkie Puds with Creme Fraiche, Smoked Trout & Greens
While the peeps in the UK will be enjoying their roasts and Yorkshire Puds smothered in gravy this time of year (actually throughout the year, lol), I thought I'd pay homage to the yorkies I enjoyed so very much whilst living in London many moons ago. Since we're in the peak of a blistering hot summer in SA, I chose to do something fresh and light[er]. These guys are perfect for festive season entertaining! And so easy. Popped Red Balloon Productions and I put together a video for this recipe. We've had such great feedback wrt our videos, thanks guys, we'll try our best to keep ém coming in 2018!
Batter (makes 8 - 12)
- 1 1/2 c (375 ml) cake flour
- 2 Tbs (30 ml) melted butter
- 3 extra large eggs or 4 large eggs
- 1 tsp (5 ml) salt
- 400 - 500 ml milk
- 2 - 4 Tbs (30 - 60 ml) vegetable oil
Filling (Fills +- 6)
- 250 ml creme fraiche
- handful of chopped dill and chives
- zest of 1 lemon
- black pepper
- 100 g smoked trout or salmon ribbons torn
- 1 c (250 ml) baby peas, blanched
- 150 g baby asparagus spears blanched
- Preheat the oven to 200 Degrees Celsius.
- Add the cake flour, melted butter, eggs, salt and milk to a bowl and whisk until smooth and the consistency of a pancake batter. Add more milk if needed.
- Divide the oil into a muffin or Yorkshire pudding pan. 30 ml is enough for 6. 60 ml is enough for +- 12.
- Heat for +- 10 minutes.
- Pour the batter evenly into the muffin/Yorkie pan. Do not overfill. This batter is enough for 8 - 12 Yorkies.
- Bake at 190 Degrees Celsius for +- 25 minutes. Leave in the oven at 160 Degrees Celsius to dry out a bit longer if need be. They should be puffed up and golden. Crispy on the outside, yet soft and tender.
- Meanwhile, combine the creme fraiche with herbs, zest and black pepper.
- Spoon this mixture into your Yorkshire puds and top with trout ribbons, peas and asparagus. This filling is enough for 6, feel free to double up!
- Garnish with extra dill and serve with extra lemon on the side.
- When ready to serve, drizzle with lemon-infused extra virgin olive oil. I use Willow Creek, of course.
Tried this recipe?Let us know how it was!