MINI YORKSHIRE PUDDINGS WITH HOT SMOKED TROUT
 

Your guests are absolutely going to LOVE these, and will be SO impressed with your creativity
(but actually they're really easy to make!)

 


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INGREDIENTS

1 packet of Charlie's Hot Smoked Trout
3 tbps Créme Fraîche
1/2 tsp Horseradish
Black Pepper
Asparagus Tips (24)
2 Large Free Range Eggs
100g Plain Flour
100ml Milk

Vegetable Oil
2 Mini Muffin Tins



MAKES 24 YORKSHIRE PUDDING CANAPEs 

METHOD

Preheat the oven to 24oC. Pour in a thimble of vegetable oil into each well of your mini muffin tin. (approx 5mm)

For the yorkshire pudding batter.
Beat the eggs, flour and milk vigorously, until light and smooth. Put the muffin tin in the oven for 2-3 minutes, take out and then pour the batter into the hot oil almost to the top of each well. Cook for 10 minutes.

Par-boil the asparagus tips for 1-2 minutes, remove, drain and leave to one side to cool.

For the filling, mix together the créme fraîche, horseradish and black pepper to taste.

Once the yorkshire puddings have cooled, spoon in a teaspoon of the créme fraîche mix, then add a generous sliver of trout and top with an asparagus tip.

Quickly eat one before they all go!


 

Of course if you don't have time to make your yorkshire puddings you could always cheat and buy some from a decent supermarket!

 

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