Introduction
Delight in the deliciousness of a Mega Yorkshire Pudding filled with creamy smoked salmon, paired with a vibrant Beetroot and Asparagus salad. This dish not only boasts a stunning presentation but also a wholesome and delightful combination of flavors, making it perfect for any gathering or a special family dinner.
Detailed Ingredients with measures
Mega Yorkshire Pudding:
150g plain flour
150ml whole milk
4 large free-range eggs
Vegetable oil
3 or 4 sprigs of fresh rosemary
180g quality smoked salmon, from sustainable sources, or salmon gravadlax
Beetroot & Asparagus:
2 bunches of asparagus (600g)
1 lemon
500g vac-packed cooked beetroot
8 tablespoons balsamic vinegar
2 heaped teaspoons runny honey or maple syrup
4 punnets of cress
4 sprigs of fresh basil
Dressing:
6 heaped tablespoons fat-free natural yoghurt
4 heaped tablespoons jarred grated horseradish
2 lemons
Prep Time
Preparation for this dish takes about 20 minutes, plus additional time for the batter to chill if made in advance.
Cook Time, Total Time, Yield
Cook Time: 25 minutes
Total Time: Approximately 1 hour, including preparation
Yield: Serves 4
This Mega Yorkshire Pudding recipe is sure to impress with its towering fluffiness and the rich, smoky flavor of the salmon, perfect alongside the sweet and tangy beetroot and asparagus salad. Enjoy your cooking adventure!
Detailed Directions and Instructions
Prepare the Batter
In a bowl, combine 150g plain flour, 150ml whole milk, and a pinch of sea salt. Crack 4 large free-range eggs into the mixture, add 50ml of cold water, and whisk vigorously until smooth. Pour the batter into a jug and refrigerate until needed, preferably making it the day before.
Preheat the Oven
Preheat the oven to 200ºC/400ºF/gas 6.
Heat the Roasting Tray
Drizzle 4 tablespoons of vegetable oil into a 35cm x 25cm roasting tray. Add 3 or 4 sprigs of fresh rosemary and place the tray in the oven to heat. Ensure the oven shelf is lowered to allow the Yorkshire pudding room to rise.
Bake the Yorkshire Pudding
Carefully remove the hot tray from the oven, spread out the rosemary, and pour in the batter. Return the tray to the oven and cook for 25 minutes, or until puffed up and golden. Avoid opening the oven door during this time.
Prepare the Asparagus
While the Yorkshire pudding is cooking, heat a griddle pan over high heat. Trim 2 bunches of asparagus, place them in the pan, and dry-fry, turning until nicely charred on all sides. Transfer the asparagus to a bowl, squeeze over the juice of 1 lemon, and season with salt and black pepper.
Cook the Beetroot
Place a casserole pan over medium heat. Drain and slice or dice 500g vac-packed cooked beetroot, then add it to the pan with 8 tablespoons balsamic vinegar and 2 heaped teaspoons of runny honey or maple syrup. Cook until sticky, stirring regularly.
Prepare the Dressing
In a bowl, mix 6 heaped tablespoons fat-free natural yoghurt and 4 heaped tablespoons jarred grated horseradish. Season to taste with salt, pepper, and juice from 2 lemons.
Assemble the Dish
Snip the cress onto a serving board, spoon the sticky beetroot on top, and scatter over fresh basil leaves. Pile the charred asparagus alongside.
Finish with Yorkshire Pudding and Salmon
Once the Yorkshire pudding is cooked, slide it onto the board. Roll 180g quality smoked salmon into roses and place them on top. Serve immediately with lemon wedges on the side.
Notes
Refrigeration Time
For best results, prepare the batter a day in advance and refrigerate it.
Oven Space
Make sure to lower the oven shelf to accommodate the rising Yorkshire pudding.
Ingredient Substitutions
Feel free to use maple syrup in place of honey if desired.
Serving Suggestions
Serve the dish warm and enjoy with fresh lemon wedges for added flavor.
Cook techniques
Mixing Batter
In a bowl, combine plain flour and whole milk with a pinch of sea salt. Crack in large free-range eggs and add cold water, whisking vigorously until smooth.
Preheating and Greasing
Before baking, preheat the oven to 200ºC/400ºF/gas 6. Drizzle vegetable oil into a roasting tray and add fresh rosemary to infuse the oil with flavor as it heats.
Cooking Yorkshire Pudding
Pour the prepared batter into the hot tray filled with oil and rosemary, then bake without opening the oven door for about 25 minutes until puffed and golden.
Griddling Asparagus
Trim asparagus and dry-fry in a high-heat griddle pan until charred, then season with lemon juice, salt, and pepper for added flavor.
Preparing Beetroot
Slice or dice cooked beetroot, then stir in balsamic vinegar and honey in a medium casserole pan, cooking until sticky while stirring regularly.
Making Dressing
Combine fat-free natural yoghurt and jarred grated horseradish in a bowl, seasoning with salt, pepper, and lemon juice to taste.
FAQ
Can I make the Yorkshire pudding batter in advance?
Yes, it is recommended to make the batter the day before and refrigerate it until needed.
What can I substitute for fresh rosemary?
If fresh rosemary is unavailable, you can use dried rosemary or other herbs like thyme for a different flavor.
How can I make the beetroot stickier?
Cook the beetroot for a longer duration, ensuring it is well coated in the balsamic vinegar and honey mixture.
Can I use a different type of fish instead of salmon?
Yes, you can substitute smoked salmon with other types of fish such as mackerel or trout, based on your preference.
What other vegetables can I include with the asparagus?
You can add other vegetables like bell peppers, zucchini, or mushrooms for added texture and flavor.
Conclusion
The Mega Yorkshire Pudding with smoked salmon, paired with the vibrant beetroot and asparagus medley, creates a delightful combination of flavors and textures. The savory and fluffy Yorkshire pudding complements the rich salmon, while the tangy beetroot and fresh asparagus add a refreshing contrast. This dish is not only visually stunning but also a hearty and satisfying meal perfect for any occasion.
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