Yorkshire Puddings Stuffed with Salted Salmon and Fresh Cucumber
by Editorial Staff
Light and airy pancake dough buns are just made for breakfast. This is probably why they are still an integral part of the Sunday breakfast of Yorkshire residents. Yorkshire puddings are hollow on the inside and can be served with any filling, sweet or savory. For example, stuffed with lightly salted salmon and fresh cucumber.
Ingredients
- Eggs – 4 pcs.
- Milk – 200 ml
- Flour – 200 g (1.5 cups of 200 ml)
- Salt – 1-2 g (1 pinch)
- Vegetable oil – 100-120 ml
* - For filling:
- Lightly salted salmon – 100 g
- Fresh cucumber – 100 g
- Fresh dill – 10 g
- Lemon (juice) – 1/4 pc.
- Or lime (juice) – 1/2 pc.
- Ground black pepper – 1 pinch
Directions
- Pour vegetable oil on the bottom of the muffin tins (12 pcs.) Until about 1 cm. Place the tins in the oven. Turn on the oven and heat up to 190 degrees.
- Whisk the eggs well. Pour milk into a bowl of eggs. Beat. Here, in a bowl, sift the flour. Mix.
- Add salt and mix the batter well so that there are no lumps. Pour the dough into a jug or a convenient container with a spout (500 ml of dough is obtained).
- When the oven is hot, remove the hot dish from it. Gently pour the dough into tins with butter, filling them almost to the brim. Return the mold to the oven and bake the Yorkshire puddings for 20-25 minutes at 190 degrees, without opening (this is important!) The oven.
- The filling for pudding buns can be anything: cheese with garlic and mayonnaise, cream cheese with salmon, potatoes with mushrooms, jam, preserves, etc. In this recipe, I suggest one of my favorite toppings, which will require lightly salted salmon, fresh cucumber, dill, and lemon or lime.
- Chop fish, cucumber and dill finely and combine in a deep bowl. Squeeze juice from a quarter of a lemon or from a half of a lime there. Add some freshly ground pepper. Stir the filling.
- Yorkshire puddings in the oven should fit well, and voids will form inside them. It is better to break such buns – the knife will crush them, not cut them. Now you can fill the Yorkshire puddings with the filling (or you can skip the filling and offer the filling separately) and serve.
Enjoy your meal!
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