I saw Jamie Oliver scoffing these on a re-run of one of his television programmes and like him, I couldn’t resist. The contrast between the hot crispy Yorkshires and the cool, creamy smoked trout pâté makes them exceedingly more-ish.
The only change I made was to use labneh, Middle Eastern strained yoghurt, in place of regular cream cheese, partly because it is much lower in fat but also, to be honest, because that’s what I had in the fridge.
If you’d like to make some, just mix a little salt with Greek-style yoghurt, wrap it in muslin or cheesecloth, put in in a sieve over a bowl, put a saucer on top and put a weight on that.
Leave it in the fridge for three or four days until the whey has drained out and you are left with something that looks like a soft cream cheese. Or throw caution to the winds and use a full-fat Philly.
For the Yorkshires you will ideally need a mini muffin tin, although you could make bigger and less dainty individual puddings. I used grated horseradish from a jar in the smoked trout mix. If you’re grating it fresh from the garden you may need a little less – taste and adjust.
Mini Yorkshire Puds with Smoked Trout
125 g cream cheese or labneh
2-3 heaped tspns grated horseradish (if from a jar)
1 small bunch fresh chives, finely snipped
Salt and freshly ground black pepper
125 g hot-smoked trout, any skin removed
Extra-virgin rapeseed oil
For the Yorkshires:
Rapeseed or vegetable oil
2 large eggs
100 g plain flour
100 ml milk
Pinch of salt
Make the batter for the Yorkshire puddings: whisk the ingredients together until you have a smooth, thick batter, pour into a jug and set aside in the fridge until just before you want to eat. The batter benefits from some resting time to allow the starches to expand.
In a bowl, mix together the cream cheese or labneh, the horseradish, most of the snipped chives, the grated zest of a lemon and half its juice. Flake in the fish and fold in gently, leaving some bigger chunks.
Taste and season with salt and pepper to taste. This needs to be a punchy mix so add more horseradish and lemon if you think it needs it. Decant into one big bowl or four individual serving bowls or cups, scatter with the remaining chopped chives and drizzle with a little golden rapeseed oil. Cover and place in the fridge.
Pre-heat the oven to a high heat, about 240C/475F/Gas Mark 9. Put a thin layer of oil in each cup of a mini muffin tin and place in the oven for 10-15 minutes until it’s smoking hot.
Pour the batter into the tin so it nearly fills each well (you may have a little left over if you have a 12 hole tin). Put the tin back in the oven and leave it, without opening the door, for 10-12 minutes or until the Yorkshires are puffed and golden.
Serve with the potted smoked trout and add a few lemon wedges. These make a good starter for a casual lunch, though we ate ours for supper with a chunky salad.
Give them a go, they’re really very tasty. Thanks, Jamie.