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Dill Yorkshire Puddings With Smoked Salmon and Horseradish Cream Recipe

This recipe elevates classic Yorkshire puddings with fresh dill, serving them as savory bites. They are paired with a creamy horseradish sauce and thinly sliced smoked salmon, garnished with scallions and lemon for a sophisticated appetizer or light meal.
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Total Time 35 minutes
Servings: 4 people
Course: lunch/dinner
Cuisine: british
Calories: 1602.9
Ingredients Equipment Method Notes

Ingredients
  

Main
  • For the Yorkshire Puddings:
  • 4 eggs
  • 3/4 cups all-purpose flour
  • 3/4 cups milk
  • 1 medium clove garlic
  • 2 tablespoons chopped fresh dill
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons vegetable oil
  • For the Horseradish Cream:
  • 1/2 cup crème fraîche
  • 1 tablespoon prepared horseradish
  • 8 ounces thinly sliced smoked salmon
  • Sliced scallions to garnish
  • Thinly sliced lemon to garnish

Equipment

  • 1 Muffin tin (12-cup standard)
  • 2 Mixing Bowls One large for batter, one small for cream.
  • 1 Whisk
  • 1 Garlic grater or press
  • 1 Measuring Cups and Spoons Set

Method
 

  1. In a large bowl, whisk together the eggs, flour, milk, grated garlic, chopped fresh dill, kosher salt, and freshly ground black pepper until smooth.
  2. Cover the batter and refrigerate for at least 30 minutes, or preferably several hours, allowing it to rest.
  3. Meanwhile, prepare the horseradish cream: in a small bowl, combine crème fraîche and prepared horseradish. Season to taste with salt and pepper if desired.
  4. Preheat your oven to 450°F (232°C). Place 3 tablespoons of vegetable oil into the wells of a 12-cup standard muffin tin.
  5. Place the muffin tin with the oil into the preheated oven for 10-15 minutes, or until the oil is smoking hot.
  6. Carefully remove the hot muffin tin from the oven and quickly pour the rested batter into each well, filling them about halfway.
  7. Immediately return the muffin tin to the oven and bake for 20-25 minutes, or until the Yorkshire puddings are deeply golden brown and dramatically puffed. Do not open the oven door during baking.
  8. Once baked, carefully remove the Yorkshire puddings from the tin and place them on a serving platter.
  9. Fill the center of each warm Yorkshire pudding with a dollop of horseradish cream, then drape a slice of smoked salmon over the cream.
  10. Garnish with thinly sliced scallions and a wedge of fresh lemon before serving immediately.

Notes

For perfect Yorkshire puddings, ensure your oven is piping hot and the oil in the muffin tin is smoking before adding the batter; this rapid heat creates the characteristic puff. Allow the batter to rest in the refrigerator for at least 30 minutes, or even overnight, to fully hydrate the flour and relax the gluten, leading to a lighter, airier texture. Do not open the oven door during baking. For the horseradish cream, adjust the horseradish to taste, and consider a finely grated fresh horseradish for a more pungent, vibrant kick. These are best served immediately to enjoy their crispy exterior.