Yorkshire puddings with hot smoked salmon paté


This is an adaption of a Jamie Oliver recipe from his “Jamie’s Great Britain” book. JO goes for hot smoked trout with horseradish pate and given that I’m not fan of the old horse’s radish and, getting your hands on hot smoked trout in Xalapa, Mexico is a tad far fetched I opted for this lemon and chive creamy hot smoked salmon and I’m not afraid to say it’s an absolute winner! What a combo! The yorkie’s have found a new partner in crime. Saying that this is no call for divorce. The Sunday roast will forever be the true companion; sturdy, reliable, hearty, comforting and warm, however, for an occasional and a harmless walk on the more playful side of life this is the perfect match. Here the humble Yorkshire pudding proudly comes to the fore, as the Noel to the Salmon’s Liam if you will, and quietly provides the perfect backing on which the Salmon doth shine. What a treat.

I guess I’ll always say “give it a go” when I deem a recipe worth sharing but with this one I really mean it. It’s the perfect starter to a holiday feast or the perfect welcome nibble at a dinner party. Be sure to serve with a delicious glass of white or if you’re feeling fly some bubbles. Give a go and trust me, all your dreams WILL be made.

Serves 4

Prep time 20
Cook time 20


– 200g hot smoked salmon
– 120g cream cheese, preferably Philadelphia (brought to room temp)
– 40g double cream (optional)
– juice of 1/2 a lemon
– lemon wedges
– A handful of chives
– tbsp dijon mustard
– sea salt
– fresh ground black pepper
– 200g milk
– 200g flour
– 4 large free range eggs
– pinch of table salt
– vegetable oil




For the Salmon:

  1. Mix the cream cheese, cream (if using), lemon, chives, sea salt, pepper and dijon in a large bowl
  2. Flake in the salmon and gently mix/fold so that you keep some of the texture (mix fully if you prefer a smooth finish)
  3. Cover and place in fridge to chill until time to serve

For the Yorkie’s (makes 8):

  1. Preheat oven to full (240 degrees c)
  2. Drizzle a little veg oil to cover the bottom of each cupcake mould
  3. Place tray on the top shelf of the oven and leave for 10-15 mins until smoking
  4. Combine the milk, flour and eggs in a large bowl and beat well with an electric whisk (if you have time you can prepare the batter in advance and  chill for an hour or so)
  5. When the oil is smoking carefully remove from the oven and confidently pour the batter into each mould almost to the top
  6. Return to the top of the oven and leave for 10-15 mins
  7. Do not open the oven during this time or your Yorkie’s will collapse
  8. Keep an eye through the oven door and remove when satisfied with the colour


To serve:

  1. Serve the salmon topped with chives, two Yorkie’s per person, a slice of lemon and a cold glass of something delicious
  2. Add a flake of Salmon to each serving if you have any left
  3. Enjoy!



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