This week we have been doing a lot of Hanukkah celebration ideas, however, today it’s time to get back to how the Brits party during the holidays, particularly Christmas. I think todays little party starter appetizer is a great selection because it involves salmon which also plays into the Hanukkah festivities. Besides salmon being a Jewish favorite, particularly the salmon lox and Cream Cheese, Smoked Salmon is quite popular among the British for Christmas morning or as a starter for the Christmas meal. The smoked or cured salmon is a Nordic specialty, known more properly as Gravad lax.
Do you want to know how I’m turning this Nordic Specialty into a British Holiday Party dish? Do you remember the Yorkshire Puddings that kick started this theme? Today I’m giving it a savory spin by putting Smoked Salmon together with a creamy mixture of sour cream and cream cheese in Yorkshire Pudding to be served individually to guests.
Smoked Salmon Filled Yorkshire Pudding
Ingredients
Pudding
4 large eggs
1 1⁄2 cups whole milk
1⁄2 teaspoon coarse salt
1 1⁄4 cups all-purpose flour
4 tablespoons vegetable oil
Filling
smoked salmon
1/4 cup cream cheese
1/cup sour cream
1/2 teaspoon dill
salt and pepper to taste.
Method
First Prepare the Yorkshire Pudding.
Mix the eggs, milk, flour, and salt. Either with an electric mixer or by hand blend until well combined and place in the refrigerator until ready to use (allow to rest for at least 30 minutes).
Preheat oven to 425°F.
Put 1 teaspoon of the oil into each section of a 12-hole Yorkshire pudding tray or muffin tray and put into the oven on the top shelf until very hot, almost smoking.
As soon as you take the tray from the oven, pour in the batter to three-quarters fill the tins (it should sizzle) and immediately put back into the oven.
Bake until the Yorkshire Puddings are well risen, golden brown and crisp, 15 to 20 minutes. Don’t open the oven door until the end or they might collapse.
While the Yorkshire Puddings are baking, prepare your filling.
Mix together cream cheese, sour cream, dill, and salt and pepper. Once the Yorkshire Pudding are done and cool enough to handle fill the centers with the cream mixture separating it into equal parts. Top with the smoked salmon.
Serve immediately.